Whip the double cream

• Pour the double cream into a mixing bowl
• Whisk or use a stand mixer on high speed

Continue whisking until butter separates

• Keep mixing until the fat clumps and the buttermilk separates

Strain and rinse the butter

• Pour the mixture through a cheesecloth
• Squeeze out the buttermilk and rinse the butter with cold water

Shape and chill

• Form the butter into a block or patty
• Refrigerate until firm