- 2 cups heavy cream
- In the bowl of an electric mixer using the whip attachment, beat the cream on high speed until curds and liquid form—approximately 5-6 minutes. Cover the bowl while whipping with a clean kitchen towel to prevent the cream from spraying out.
- Pour the mixture through a cheese cloth-lined sieve set over a bowl. Gather the cheesecloth and squeeze to remove the whey.
- Place the butter still in the cheesecloth, into a bowl of ice water to firm. Remove the butter from the water, and after removing the cheesecloth, place the butter into a bowl.
- Keep butter plain or flavor the butter as you wish using pesto herbs, citrus zest, spices, preserves, maple syrup, or other flavorings. Pack into a container and cover with plastic wrap.
- Keep refrigerated.
Makes approximately 1 cup or 4 oz. butter