To start, you just need heavy cream and a jar with a tight-fitting lid. For one cup of cream, a 16-ounce (two cup) jar is best. Make sure the lid is screwed on well, and start shaking. After a few minutes, you’ll have a jar of whipped cream as pictured in the two photos above. If you want to stop here, add a little vanilla and sweetener, and start dipping fruit, I won’t judge.
To make butter, though, you’ll need to keep shaking. Soon your whipped cream will look a little grainy, like in the photo below. That means you’re almost there!
Pour off the buttermilk and store it in the refrigerator. It’s not as tangy as store-bought buttermilk, but is still delicious in pancakes, baked goods, or even just as a drink.