- In a bowl, beat the cream and salt with an electric mixer on high speed for about 10 minutes. The cream will clot and an opaque liquid will result. This is the whey. Continue to beat gently for a few minutes, until the butter starts to form a ball around the beaters. Squeeze the butter through a sieve to thoroughly remove the liquid. Keep the butter in an airtight container in the refrigerator. Sprinkle the butter with fleur de sel, if desired.
Fun handmade method
In a Mason jar, shake the cream (if it is at room temperature, it will become butter more quickly) and salt for about 10 minutes. When a ball of butter is formed, press the butter in a sieve to properly remove the liquid (whey). A fun experience to do with kids to explain how to churn butter.