1. Measure cream into a large bowl. Using a hand mixer with egg beaters or a stand mixer (with paddle attachment), beat on low until it starts to thicken.
2. Increase speed to high and beat until stiff peaks form, like whipped cream. Continue to whip. After another 3-5 minutes, liquid will start to appear in the bottom of the bowl. Keep going until there’s liquid separated from solid butter.
3. Clump the solids together and knead and squeeze well to remove as much liquid as possible.
4. Put the solids into a fine mesh sieve or cheesecloth and push to squeeze out more. Discard the liquid or retain for another use.
5. Fill a large bowl with ice cold water and then knead and squeeze the butter in the cold water it, rinsing out more of the liquid.
6. Remove butter from water and pat dry. Knead in the salt, if desired. Shape and store in a sealed container in the refrigerator for 2 weeks.

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