1. Place cream in mixer and mix on low/med speed for about five minutes or until bubbles form (you can place the splash guard on your mixer or cover with a dish towel to prevent splatter)

2. Add salt, then move speed up to med/high until cream looks like whipped cream

3. Once whipped cream is achieved set mixer on high speed and keep a close eye, it goes from whipped cream to butter pretty quickly! Once you have butter let the mixer continue and it will force the liquid out of the butter, making buttermilk! Turn off mixer

For the buttermilk

1. Place butter in a cheese cloth or "nut bag" and squeeze out as much buttermilk as you can. Pour buttermilk through a mesh strainer to remove any butter chunks. You can store buttermilk in the fridge for a week or freeze in ice cube tray to freeze, and then thaw as needed. If you are using butter right away you can stop here. If you'd like to keep it for weeks or months you'll want to "wash it" to avoid having the smell of buttermilk.

To "wash" butter: see video (ps. I only wash butter if I make a large batch or won't be using it right away.

1. Rinse out mixing bowl. Remove the butter from the cloth and place it back in the bowl. Add 1/2 cup of ice water to the bowl, and use a spatula to press the butter into the ice water. The water will become milky. Pour off the cloudy water, add another 1/2 cup of ice water to the bowl, and press again. Repeat until the water is clear. This may take 5-6 washings. The butter will firm up towards the end, so you may find using your hands works better at this point.

Storing Butter:

1. Scoop butter into a any dish you wish or place on parchment or wax paper and use hands to form into a log and wrap it up! Cover butter and store in the fridge for up to 3 months or freeze for up to a year, removing to soften as needed.