Step 1

In a stand mixer's bowl pour in all the heavy cream. Attach the whisk attachment.

Step 2

Start to beat the heavy cream at low-medium speed (speed 4 in KitchenAid).

Step 3

Once the cream starts to thicken- up the speed of the mixer to the 7-8 speed. Using a spatula- scrape the side of the bowl and keep whisking.

Step 4

Beat the cream until you notice the butterfat separating from the buttermilk. Then lower the speed of the mixer- it will start to get messy. Once the butterfat coagulates and sticks to the whisk, you can drain off the buttermilk into a jar and use it later on.

Step 5

Remove the butter from the whisk.

Step 6

Place the butter in iced water and squeeze the butter to remove any excess liquid.

Step 7

Then place it in any container you have in your kitchen. I used a small cheese mold because I like the shape it gives to the butter.

Step 8

Place in the fridge until the butter cools down completely.

Step 9

Take out from the mold, wrap with baking paper or eat it all immediately with friends and family!

Step 10

YASSS!