In a stand mixer with the splash guard attachment on, add the cream, salt and mix on high for about 8 min.
When you get to the whipping cream stage, continue whisking until it slowly turns off-white and thick, to pale yellow, about 5 min.
Continue whisking until the cream looks pebbly and the solids start to separate from the liquids. You’re almost there! Make sure to use your splash guard to avoid making a mess!
When you can see the butter separating from the buttermilk, it’s ready! (see video at end of post) Pour the contents of the bowl into a strainer and let the buttermilk drain.
Use a spoon to squish and knead the butter in the strainer to get all the buttermilk out. Knead with for a few min until dense and creamy!
Transfer both butter and buttermilk into 2 small air-tight containers and refrigerate! Enjoy!
