Yield: approx. 2 cups
6 cups heavy cream
1/2 teaspoon salt
Pour heavy cream and salt into mixer fitted with whisk attachment.
Cover mixer with splash guard and/or paper towels or plastic wrap, then turn mixer on medium-high speed (level 6).
Heavy cream will turn into whipped cream, then it will separate into buttermilk and begin splashing. Continue beating it until butter sticks to itself when lumped together.
Drain buttermilk (save for another use or discard), then place butter in a colander and rinse under cold water, squeezing excess buttermilk out, until liquids run clear.
Serve fresh on a piece of bread, or wrap butter tightly in plastic wrap or store in an air-tight container and keep refrigerated.