Easy Homemade Butter from Heavy Cream

1. Combine heavy cream and salt (optional) in a stand mixer, blender, or food processor. 
2. Blend for about 10 minutes until the butter separates from the buttermilk. Start on a low speed to prevent splashing and then increase to high once the cream thickens. 
3. Strain the butter from the buttermilk and rinse the butter under cool water to extend its shelf life. Press the butter into the strainer to drain off excess moisture. 
4. Transfer the butter to a small bowl or dish and seal to store. The butter will last for approximately 2 weeks in the fridge; you can also freeze it in an ice cube tray for a longer shelf life.