500 g (1.1 lb) Double cream (heavy cream)

Optional: Fine sea salt, to taste

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Pour the double cream into the bowl of a stand mixer fitted with a balloon whisk.
Whisk on medium-high speed until the cream separates into solids (butter) and liquid (buttermilk).
Pour the mixture through a sieve, collecting the liquid (buttermilk) in a separate bowl to save for later use.
Transfer the butter solids into a large bowl of ice-cold water and gently knead with clean hands to remove any remaining buttermilk.
Change the water several times, repeating until the water runs clear.
For salted butter, add fine sea salt to taste and knead until evenly mixed.
Shape the butter into a log or block using baking paper, then wrap tightly and store in the fridge or freezer.

Use double or heavy cream with at least 48% fat for best results.

Flavor your butter with herbs, garlic, citrus zest, honey, or spices for variety.

Save the leftover buttermilk for pancakes, scones, or baking.

Store in the fridge for up to 2 weeks or freeze for up to 3 months.

Wash the butter thoroughly for a smoother, longer-lasting texture.