Pour one quart of cold, heavy cream into a chilled mixing bowl. Turn the mixer slowly to high speed and let the cream go through the stages of whipped cream, stiff whipped cream and finally the two separate end products, butter and buttermilk. It is only during the final stages that the process needs attention. Then you must turn the mixer to low or it will spatter wildly. After the separating has taken place pour off the buttermilk. (Save it for drinking or cooking.)

Knead the soft butter with a wet spoon or a rubber scraper to force out all the milk, pouring the milk off as you knead. When you have all the milk out refill the bowl with ice water and continue to knead the butter to wash out the remaining milk. Pour off the water and repeat until the water is clear. Make certain water is clear as any milk left in butter will cause it to spoil. This is sweet butter. You may add salt flakes and butter color if desired.