3 cups of heavy whipping cream
1 tsp of salt
stand mixer with whisk attachment.
Strainer
Airtight container to keep the butter in the fridge.

3 cup s of heavy whipping cream 1 tsp of salt

Pour heavy whipping cream, and salt into the mixer.
Blend on medium high until the butters solids separate from the the liquids making butter milk.
Drain away the solids from the liquids using a mesh strainer.
Rinse butter in cold water to get rid of excess butter milk.
Store butter for 3 weeks in the fridge.