Ingredients
- 2 cups heavy cream high fat content, cold
- Ice water
- Salt optional, to taste
Instructions
- Place the cold heavy cream in a food processor, stand mixer, or use an electric whisk.
- Whip the cream on a medium-high speed until it starts to thicken and eventually separates into butter solids and buttermilk, about 8 to 10 minutes.
- Once the cream separates, pour in a small amount of ice water. This helps to further separate the butter from the buttermilk. Continue to process for another minute.
- Strain the mixture through a sieve to remove the buttermilk (save it for other recipes if desired).
- Squeeze the butter solids in a clean cloth to remove excess liquid. Mix in salt to your taste, if desired.