Pour 1 cup heavy whipping cream into a pint jar or a 2-cup container with a lid. Shake the jar back and forth or up and down for approximately 15 minutes.

At 10 minutes you will have whipped cream. At this point, you won’t feel any “sloshing” back and forth in the jar. At first, it will look like a curdled mess-that’s progress!

At 15 to 16 minutes you should see a ball of butter in the middle of the jar. Remove the butter and place it in a bowl of ice water.

Squeeze the butter in the ice water to remove the milk. Drain the water and repeat to make sure all the milk is removed.

For salted butter, knead in the salt at this point.

Pat the butter dry with a paper towel and place on a sheet of plastic wrap. Using the plastic wrap, shape it into a log, then roll it up into the plastic wrap for storage.

I like to place the log into a zip-top bag to make sure it is air-tight.