Ingredients:

  • 2 cups Heavy Whipping Cream (at least 36% milk fat)
  • 1/2 tsp Fine Sea Salt (Optional)
  • 1/4 cup Ice Water (For washing)

Instructions:

  1. Ensure the heavy cream is very cold (straight from the fridge).
  2. Place the cold cream into a stand mixer fitted with a whisk attachment. Begin mixing on medium speed, gradually increasing to high. Whip until very stiff peaks form.
  3. Continue beating past the stiff peak stage. The mixture will deflate and suddenly separate into yellow butterfat clumps and a watery liquid (buttermilk). Stop immediately once separation occurs.
  4. Pour the contents through a fine-mesh sieve set over a large bowl to drain and reserve the fresh buttermilk.
  5. Transfer the butter solids to a clean bowl. Pour 1/4 cup of ice water over the solids. Knead and press the butter gently with a spatula until the water turns cloudy.
  6. Drain the cloudy water. Repeat the washing process (Step 5) with fresh ice water until the water being squeezed out runs completely clear. This is crucial for shelf life.
  7. If making salted butter, press the clear water out, then gently mix in the salt until evenly distributed.
  8. Shape the finished butter into a log using parchment paper or plastic wrap. Chill for at least 1 hour to allow it to firm up before serving.