Pour the cream into the bowl of a stand mixer fitted with the whisk attachment, the bowl of a food processor, a clean bowl with a hand mixer, the jar of a butter churn, or a glass jar that is at least twice the volume of the amount of cream you are using. Beat on medium speed, process, beat, whip or shake until cream begins to thicken, then increase to high speed until cream has stiff peaks like whipped cream.
Homemade butter recipe – Los Angeles Times
