Ingredients:
2 Cups Whole Whipping Cream
2 Quarts Ice Water
Salt, Seasonings, or Herbs to Taste (optional)
Method:
Optional: 1/2 hour before beginning, remove Whole Whipping Cream from fridge and let sit on kitchen counter to speed up the separation process.
In your Stand Mixer, pour whipping cream into mixing bowl.
Using the Wire Whisk/Whip Attachment, and Splash Guard (if you have one), begin mixing the Cream. Start on Speed 1 and work your way up to 10. You may need to hold a kitchen towel over the openings to prevent excess splashing.
In approximately 3 minutes you will notice the butter fat separating from the buttermilk. Once the butter fat coagulates and sticks to the whisk, you can drain off the buttermilk into a mason jar for later use.
Pour approximately 2 cups of your ice water over the butter, into the mixer, and rinse the remaining buttermilk out of the butter by running mixer on medium speed. Be sure to use your kitchen towel to cover up any open areas to avoid splashing.
Once again, drain the excess water at the bottom of the mixing bowl – this time draining it in the sink. (there is no more usable buttermilk from this point on).
Repeat the cold water rinse (3-5 times), until water is clear after mixing. Drain any remaining water into sink.
Using your spatula, loosen the butter from the whisk and press butter fat onto the side of the mixing bowl to remove any excess water.