Gather your ingredients: Start by pouring heavy cream into a stand mixer or a large jar. You’ll need about 2 cups of cream to make a good amount of butter.

Whip the cream: Begin whipping the cream on medium speed. As you continue, the cream will first turn into whipped cream, so be patient.

Keep going: After a few minutes, the whipped cream will start to separate. You’ll notice the butterfat clumping together and liquid (buttermilk) separating. Keep whipping until the butter fully forms.

Drain the buttermilk: Once the butter has formed, strain out the buttermilk. You can save this for baking or cooking, as it’s great for pancakes, biscuits, and more.

Wash the butter: To remove any remaining buttermilk, rinse the butter under cold water. Gently press it with a spoon to help it release any excess liquid.

Season your butter: If you like, now is the time to add a pinch of salt, herbs, or spices for flavor. Mix them in well.

Store your butter: Finally, transfer the butter to a container and refrigerate. It’s now ready to spread on toast or use in cooking!