• Pour heavy cream into a clean bowl

Hand or stand mixer method:

• Using your hand mixer. Whisk the heavy cream till the cream separates clearly into liquid ( buttermilk) and fat ( butter).
• With clean hands, gather up the fat and squeeze out as much liquid as you can. Then sieve the liquid which is called butter milk and collect the fat residue. Add it to the already collected fat that's your butter
• Run the butter under water while squeezing gently to remove the rest of the buttermilk. The process is very important in other for the Butter not to go bad quickly.
• Transfer butter into a contain and mix in he Salt if making salted butter.
• Use immediately or Press into desired contain (I used a small rectangular snack plate).
• Refrigerate. It can be stored for you to 3 weeks in the refrigerator

In a jar:

• Pour heavy cream into a clean jar. The jar should be half filled to allow for shaking.
• Shake the jar with the cream vigorously, up and down. it may take up to 12 minutes before the cream separates into buttermilk and butter.
• Continue with steps2, 3, 4  above

In a food processor or blender

• Same steps as the hand mixer.