Add heavy whipping cream to a stand mixer fitted with the whisk attachment.

Beat the cream for 4 to 5 minutes until stiff peaks form and it resembles whipped cream.

Once you've reached the whipped cream stage, continue beating for another 6 to 8 minutes. If the liquid is splashing, cover with a clean kitchen towel. At this stage, you'll start to notice a liquid separating from a solid. The solid is butter and the liquid is buttermilk.

Once you have all the solid separated from the liquid, turn off the mixer.

Set a bowl underneath a strainer and pour everything in so the buttermilk separates into the bowl and the strainer catches the butter.

Let the butter continue dripping any excess buttermilk for 10 minutes but the longer the better. Reserve any buttermilk in a jar in the fridge.

Rinse the butter in the sink under cold water to help drain any excess buttermilk out.

Transfer the butter to a bowl and season with salt. Mix together with a rubber spatula to create a smooth texture.

Divide the butter in half and use saran wrap to seal it tightly and shape it into rectangular sticks.

Store butter in the fridge to enjoy!