Instructions

1. Pour 2 cups of heavy cream and the salt into your mixing bowl.
2. Blend with your electric hand mixer.
3. Continue to blend past the point of stiff peaks in the cream until you see it turn yellow and separate from the buttermilk. This took me 16 minutes of continuous whipping to achieve. 
4. When you see the buttermilk is separate from the butterfat, you can stop mixing. 
5. Now, scoop up the butter with your hands and mush it together into a ball or block, or love heart. However you want to shape it. 
6. Get your bowl of iced water, and rinse the ball of butter in there to help it hold together and remove any buttermilk drips. 
7. And that’s it! You now have homemade butter AND homemade buttermilk, which you can use to make pancakes or scones.
8. I made buttermilk scones, which were delicious with the fresh butter and jam.