I started off with one pint of heavy whipping cream poured in to my stand mixer, Betty. Yes she has a name, she's my assistant and totally deserves a name.
With the whisk attachment set on high, with the splash guard, for 6 minutes
Remove whisk attachment and replace with bread attachment, turn on medium for 2 more minutes
take chunk of butter out of the bowl and strain the leftover buttermilk in to a container
Rinse butter in ice water to help it stay fresh longer. Hold the ball of butter under cold running water and kneed it gently until the water runs clear. You have to get the remaining butter milk out.
There you have it. Butter and butter milk made from home.
Now I've read that 1 pint makes about 1lbs of butter and I would say based on weight guestimation, I got about a pound. I can't wait to use the buttermilk in my chicken nuggets tonight and the butter in my next batch of cupcakes, although I admit by then I will have to make more butter, because this tastes way too good to let sit in the fridge.