To make butter at home:

1. Start with heavy whipping cream (about 1 pint).
2. Use a stand mixer, hand mixer, blender, food processor, or a jar with a tight lid.
3. Beat or shake the cream. First, it will turn into whipped cream, then keep going until the cream breaks and separates into solid butter and liquid buttermilk (usually 5 to 10 minutes with a mixer; longer by hand).
4. Pour off the buttermilk (can be saved for baking or drinking).
5. Rinse the butter with ice water, pressing out remaining buttermilk. Repeat until water runs clear.
6. Add salt if desired and work it into the butter.
7. Store the homemade butter in the refrigerator or freezer.

This method is simple and requires no special churn; cream just needs to be agitated past the whipped cream stage to separate out the butterfat.

If preferred, butter can be made by shaking cream in a jar, whisking in a mixer, blending in a blender, or processing in a food processor.

The leftover buttermilk is fresh and can be used in cooking or baking. Homemade butter has a shorter shelf life than store-bought, typically lasting a few weeks refrigerated.