- 1 pt heavy cream
- Pinch of salt
- Bring heavy cream to room temperature.
- Pour cream into jar.
- Using the plunger lid, set to speed 6 and blend cream for 8 minutes.
- Once finished, let butter sit and separate.
- Drain off the buttermilk and add salt. Pulse 3-4 times.
- Once finished, remove the lid and scrape butter onto parchment paper.
- Roll butter into a log and let cool in the fridge for 3 hours.