Fresh Butter

Add ice and water to the Kitchenaid bowl to cool it down for a few minutes. Also prepare a separate bowl with ice and water in it ready for rinsing the butter when it is ready.

Drain and dry the Kitchenaid bowl. Add 4 cups of heavy whipping cream to the Kitchenaid bowl.

Start whipping the cream on level 3, starting with the wire accessory. Continue whisking until you get a thick cream.

Once the mixture is thick, change the attachment to the flat beater attachment and continue to whisk.

The cream will go through three stages: soft peaks, then stiff peaks and finally the butter solids will separate from the buttermilk. Once you see the butter solids separate, stop the stand mixer and pour out the buttermilk. You can save the buttermilk for other purposes.

Combine the butter into a ball, squeeze it to remove as much butter milk as possible and then put it in the separate bowl containing the ice water. This will harden the butter and avoid it from melting. Squeeze the butter in the bowl of ice water again to remove more butter milk.

Form the butter into your desired shape using wooden paddles. Wrap in parchment paper and refrigerate.