Pour the cream into the bowl of a stand mixer outfitted with whisk attachment.

Beat the cream on medium-high speed until stiff peaks form.

Replace whisk attachment with paddle attachment.

Drape a kitchen towel over the top of the mixer, and over the top of the bowl to catch spatters.

Continue beating on medium-high speed for about 5 or 6 minutes. Scrape down the bowl and check to see if any liquid is emerging from the solids yet.

Continue beating on medium-high speed, probably for another 5-6 minutes, but the amount of time needed may vary. Beat until you hear a sloshing and a thumping noise from the bowl, indicating that the butter has formed a big lump and is ready.

Pour off the liquids (the buttermilk) into a container with a lid and refrigerate.

Transfer the lump of butter into a clean bowl. Cover it with fresh cold water.

Using a spatula, gently press and turn the butter until the water runs cloudy. Pour off that water and pour in fresh. Repeat this process until the water runs clear.

Gently pat the butter dry.

Wrap tightly in wax paper if you'll be using the butter soon. If you'll be storing it longer or want to freeze it, wrap the butter in plastic wrap and seal it in a Ziploc bag. It will keep in the refrigerator for at least a week, and in the freezer for a month.