Place the heavy cream into a large mixing bowl. Using an electric mixer, beat the cream on high speed until it thickens and starts to form peaks.

Continue to beat until the mixture separates into butter solids and buttermilk, about 5 to 10 minutes.

Once separated, use a spatula to gather the butter solids and transfer them to a piece of cheesecloth or a clean kitchen towel.

Squeeze out the excess buttermilk by pressing and compacting the butter within the cloth.

If desired, knead in the salt to the butter for added flavor.

Shape the butter as desired and store in an airtight container in the refrigerator.