Place cold cream in a kitchen aide stand mixer with whisk attachment.

Mix until you see whipped cream start to form…. But don’t stop, keep going.

It will take about 15-20 minutes before it starts to look more gritty, but keep mixing.

Once you see butter separating from the milk, stop mixer and pour into cheese cloth to strain.

Rinse butter in cold water to squeeze out as much buttermilk as possible. Then wrap and place in refrigerator.