butter

Mix the cream in a standing mixer for 15 min. Start on a low setting and then work up to high. You will see it become like whipped cream and eventually it will lose structure and break, leaving the butter solids and buttermilk.

Gather all the fat solids together in the bowl, they should stick to one another readily. Strain out this fat, capturing the buttermilkbuttermilk in another bowl. Rinse butter under cold water, in order to remove any excess buttermilk.