- 2 cups heavy whipping cream
- Salt to taste (optional)
- Jar with a tight fitting lid
1. Fill a jar halfway with heavy cream (baby food jars work great for small batches; canning jars are great for larger batches). Then, screw the lid on tight.
2. Shake the jar up and down until the cream thickens and forms a ball. Continue shaking until liquid separates from the ball of butter.
4. Add salt to the butter, if desired.
5. Refrigerate your homemade butter between uses to prolong its shelf life.