Pull out your kitchen mixer and insert the whisk attachment
Pour in heavy whipping cream
Turn on your mixer, set the speed as high as you can go without the cream splashing everywhere. I find this to be 8 out of 10 on my mixer.
Allow the mixer to do its work. This can take up to 20 minutes or so. You'll notice the cream turn to whipping cream at which point you could add sweetener and be done. But, for butter, you'll want another 10-ish minutes or so. You'll hear the liquid start to splash and notice the solid pulling away from the liquid.
Allow the mixer to go until you hear more splashing than mixing. This may get messy!
Turn down the speed and allow the whisk to continue to scoop up particles of butter. This makes the next process easier.
Once the majority of butter is in the whisk, turn off your mixer completely and prepare the ice bath.
Using a medium sized bowl, place the formed butter in the ice water.
Allow the butter to chill for about 10-15 minutes. *I've skipped this step when in a hurry and it was fine.
Knead the butter to release excess liquid. The more you release, the better for preserving. Squeeze it all!
At this point, you can add salt, cinnamon, garlic or herbs. It's not difficult to image all the things you can mix with butter!
Keep the butter in an airtight container and use within 2 weeks. If you freeze, it'll last longer@
