Ensure all your equipment is sparkling clean.
Pour the cream into an electric stand mixer bowl, and start beating.
The cream will initially whip into glossy peaks, at this point you can swap the whisk attachment for a dough hook if you like.
Keep whipping and the cream will turn into a lumpy, gritty looking stage. And then, eventually, the cream will split.
At this point you’ll have a thick part that thumps around the mixer bowl, and a white watery part that sloshes round the bowl.
Scrape the buttery lump off the dough hook and place in a sieve balanced over a jug to drain.
Pour the white liquid through the sieve too, to catch any butter remnants still in the bowl.
Using your hands, squeeze the ball of butter to extract more buttermilk. The buttermilk can be stored in the fridge until needed.
Rinse the mixer bowl out under cold water to remove any buttermilk. Place the ball of butter back into the bowl, and pour over the ice cold water.
Again, use your hands to squeeze and squish the butter, releasing the last of the liquid from the fat.
Then remove from the water and squeeze it one final time.
If you wish to salt your butter, place it in a clean bowl.
Sprinkle over the salt and then press it through the butter with a fork or a potato masher. Aim to distribute the salt evenly throughout the butter.
You could try running it back through the stand mixed, ensuring you clean it down properly first. I haven’t tried this so please let me know if it works!)
When you are ready you can package the butter.
Either place it into a bowl and squish down with the back of a dessert spoon if you plan to use it over the next few days.
Or roll into a thick sausage shape and wrap in cling film or baking paper.
Use the latter if you wish to freeze the butter to prevent it getting freezer burnt or have it change in flavour.
Please enjoy my recipe! Jane | hedgecombers.com