Double, heavy or whipping cream, I used two cups, (Made 190gm of butter)
Ice water for washing the butter
Now I missed a couple of photographs here, next time I make butter I will add the photos.
You can make butter without a food processor but they make the job so much easier.
I recommend you use a splash guard this will save a lot of mess, start with a whisk, if you can change to a mixer blade after the cream has whisked life will be a little easier later but the whole process can still be done in ten minutes.
Put the cream in the mixer and start whisking, once the cream is whipped your only one stage away from butter, the cream will break and separate you will be left with butter and butter milk. Drain the milk into a jar, you can use this later, I use it and whey from cheesemaking to make bread.
If you have a beater blade put that on now, it’s easier to scrape butter off that than get it out of the whisk.
Now start washing the butter, to do this pour about a cupful of ice water (but not the ice) into the butter and beat for 10 seconds. Drain again and repeat, you will need to do this 2 or 3 times, when the water remains clear, no more butter milk comes out then drain that water remove the bowl from the mixer and wash the butter once more using a wooden spoon to push any butter milk is left, then drain. You now have butter.
Scrape the butter out onto a piece of kitchen paper.add salt and mix the salt in, I’m not saying how much, you need to taste and adjust to suit yourself.
Shape, wrap and its ready for use, enjoy.