Making a Homemade White Butter From Cream.
1-lit. Heavy Cream 33-35%.
Leave the cream out for a bit so that it warms to 50F (10c) or so.
Pour the cream in to a mixer, if using mixer, you need to cover the mixer.
Start whisking, keep whisking, till the solid start separating from liquid, strain or scoop out the solid i.e butter from the liquid.
The liquid is now buttermilk.
Rinse the butter with cool water and remove any excess liquid
At this time you can add salt to butter.