Whip the cream

• Pour the cold heavy whipping cream into the bowl of a stand mixer (or use a hand mixer).
• Whip on medium-high until the cream thickens, separates into chunks and then fully gathers onto the whisk.

Collect the buttermilk

• The liquid left at the bottom of the bowl is buttermilk: pour it off and save it for another use.
• Gather the butter and squeeze out as much buttermilk as possible; the drier it is, the longer it keeps.

Ice bath

• Place the butter in an ice bath and let it rest so it firms up and releases remaining liquid.

Shape the plain butter

• Shape the butter as you like or pack it into a container.
• Refrigerate until needed.

Divide for the flavors

• Cut the butter into four equal portions to make the four flavored butters.

Make the flavored butters

• Saffron: work the bloomed saffron threads into one portion.
• Cinnamon honey: mix the ground cinnamon and honey into a second portion.
• Garlic & chive: mix the grated garlic and chopped chives into a third portion.
• Chili crunch: fold the chili crunch into the fourth portion.

Chill and serve

• Season lightly with salt if you like, then refrigerate the flavored butters until firm.