2 cups heavy whipping cream
1/4 tsp. salt
Add whipping cream to mixer bowl with french whisks and set to WHIP. Allow to run one full cycle. Then add salt and run another cycle, this time increasing the speed to 10. When butter looks desired consistency, scrape into a strainer over a bowl. Allow buttermilk to drain off for at least 1-2 hours.
Refrigerate or freeze butter.
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