Butter
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400ml/14ozs double or thickened cream
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1-2 pinches of salt to taste
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Extras: you can also add chopped herbs to this if you want to make a herbed butter
Step 1 - In the bowl of an electric mixer fitted with a whisk attachment, place all of the double cream and a couple of pinches of salt and herbs if you are using them. Cover with a tea towel and whip on low initially and then increase the speed to beating or creaming. Double cream seems to whip and thicken faster because it has more fat in it (50% minimum). Mine took less than 2 minutes to separate. Drain off the buttermilk which is the liquid left behind and keep it for baking or drinking. I got slightly less than 1/2 cup from the 400mls of double cream.
Step 2 - When the butter comes together place it in a sieve to drain off the excess buttermilk.
Step 3 - Take a bowl of water and fill it with 2 cups of ice cubes. Place the butter in this bowl and shape it into a ball using the water to rinse off any excess buttermilk. Place the ball onto a sheet of greaseproof paper and shape into a sausage by rolling it back and forth.