Ingredients

  • 2 cups heavy whipping cream (cold)
  • ¼–½ tsp salt (optional, to taste)
  • Ice water (for rinsing)
  1. Whip the cream
    Pour cold cream into a large bowl. Beat with a mixer on medium-high speed.
  2. Watch the stages
    • First: soft whipped cream
    • Then: stiff peaks
    • Finally: it will “break” and separate into butter (solid) + buttermilk (liquid)
  3. Strain
    Pour off the buttermilk (you can save it for baking).
  4. Rinse the butter
    Add ice water and gently knead the butter to remove leftover liquid. Repeat until water runs clear.
  5. Season & whip (optional)
    Add salt if desired, then whip again briefly for that fluffy texture like in your image.
  6. Store
    Keep in an airtight container in the fridge.