Mixer Method:

1. Whip the Cream: Pour heavy cream into the bowl of a stand mixer with the whisk attachment (or a mixing bowl if using a hand mixer). Start on low speed, gradually increasing as the cream thickens.
2. Form Butter and Buttermilk: After several minutes, the cream will first turn to whipped cream and then begin to yellow. Keep mixing until clumps of butter fat separate from the buttermilk. You’ll see solid butter form with liquid buttermilk at the bottom.

Mason Jar Method:

1. Fill the Jar: Pour heavy cream into a mason jar, filling it only halfway to allow room for shaking. Tightly screw on the lid.
2. Shake, Shake, Shake: Vigorously shake the jar for 5-7 minutes. You’ll feel whipped cream form first, then hear a solid lump of butter inside. Continue shaking for another 30-60 seconds to ensure complete separation of fat solids and buttermilk.

Rinsing, Flavoring, and Storing

1. Strain and Rinse: Using a fine mesh strainer or cheesecloth, separate the butter from the buttermilk. Reserve the buttermilk for other recipes if desired.
2. Rinse the Butter: Pour cold water over the butter, discard the water, and repeat the rinsing process two more times to remove residual buttermilk.
3. Shape and Flavor: Shape the butter into a ball or press it into a mold for fun shapes. Add salt, honey, or herbs for flavored butter, or enjoy it plain.