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1. Add heavy cream into bowl. Mix for about 10 minutes (a bit more if you’re using a hand mixer), or until the butter begins to separate. (The liquid will start sloshing around)
3. Store in the fridge in a covered container for a couple of weeks.For honey butter, blend in about 1/4 cup of honey for every 8 oz of the finished butter. (16 oz of cream should yield about 8oz butter.) A hand mixer works best.