16 ounces of heavy cream
1/2 teaspoon salt
In a stand mixer bowl, combine cream and salt. Mix on high for around 3 minutes (it will look like whipped cream, then will turn yellow and resemble crumbly scrambled eggs).
After this step, keep beating for a few more seconds, you will see a liquid separate from the solids, which is buttermilk. Stop mixing.
Move the butter and bowl to the sink. Fill the bowl with cold water. Squeeze the butter into a ball until you see the water run clear. This means it is free of all buttermilk.
Place your butter on parchment paper, or on a small dish.
Recipe adapted from 5280 The Denver Magazine