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I used my Kitchenaid to make a batch of butter this morning. It's the quickest way to do it. You can also make by placing the cream in a jar with a lid and shaking it, but the upright mixer greatly minimizes the labor.
Place 1 pint of heavy whipping cream in the bowl of your mixer. Use the whipping attachment, and beat the cream on high. It will go through various stages, softly beaten cream, stiff whipped cream. (see below)
Continue to beat the cream until it breaks down and separates. You will suddenly see a definite batch of butter sitting in buttermilk. Be careful -- because as it reaches this stage, unless you have a guard in place, the buttermilk will be thrown out of the bowl by the machine as it continues to whip. Turn the beater off.
Rinse/drain the buttermilk off of the butter, using cold water. Using your hands knead and squeeze the butter, continuing to rinse off the buttermilk until it is completely removed. If you do not remove it all, your butter will go rancid quickly, even in the refrigerator so this step is important.
Press your butter into a container or roll it tight in a piece of plastic wrap and store in the fridge.
You can also freeze batches for future use, but I'm certain our small batch will be used quickly.