Pour about 1/4 cup of heavy whipping cream into a mason jar (or jar of choice with a very tight seal). Make sure the lid is on tight.
You shake it – you shake it – and you shake it.
After a while, the liquid mixture will no long be liquid and it will have hardened into a delicious homemade butter.
Once the liquid is gone and you start to see butter take shape. I placed it in the fridge for about an hour. You can eat it immediately, and we did. However, I liked it better when it was nice and cold.
This is unsalted butter. If you want the delicious taste of salt, just sprinkle some in and give it a quick shake. It doesn’t take much to make it nice and salty.