Yield: 227 grams (1 cup)
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Heavy cream | 465 | 2 cups |
| Ice water, for rinsing the butter | 465 | 2 cups |
| Salt, fine | 3 | ½ teaspoon |
PREPARE
Chill the bowl of your stand mixer and the whisk attachment.
MIX
Put the cold cream in the bowl of the stand mixer fitted with the whisk attachment.
Cover the mixer with a tea towel to minimize the spatter of cream, or use a splatter guard if your mixer has one.
Turn the mixer on high and beat the cream until it thickens like whipped cream, a few minutes.
Continue beating past this point until the fat separates from the buttermilk and the butter clumps on the whisk.
Remove the bowl from the mixer, pour off the buttermilk, then return the bowl to the mixer.
Add 1 cup of the fresh ice water to the bowl and set to high speed for 1 minute. Remove the bowl from the mixer and pour off the cloudy rinse water.
Return the bowl to the mixer, add the second cup of ice water, and beat the butter and water on high speed for an additional minute.
Remove the bowl from the mixer, pour off the cloudy water, and knead the butter briefly in the bowl by hand to remove as much of the remaining water as possible. The rinse water should appear mostly clear, not milky.
Add the salt and knead/mix by hand in the mixing bowl to incorporate.
The butter can be chilled and kept, refrigerated, for a week, or frozen for up to a month.