Step by step

1. Add the whipping cream to the bowl of a Stand Mixer fitted with the Mixer Whisk. Cover the bowl with the Pouring Shield. Start mixing on speed 1 and slowly increase to speed 8 until the mixture looks curdled. Once the butter has completely separated from the milk, drain it over a colander. The leftover liquid is buttermilk and can be stored in the fridge to use for cooking and baking.

2. Fill a bowl with ice cold water and gently squeeze and massage the butter to eliminate of any liquid-filled pockets. Discard the water when it turns white and repeat the last steps until the water runs clear.

3. Transfer the butter to a butter dish and store it in the fridge for up to 2 weeks.