First put a quart of heavy cream in a bowl. Start your mixer on medium for about a minute. Then turn it on the high setting until it separates and becomes butter. The quality of heavy cream will determine how long the mixer needs to run. This took about 7 minutes for the butter to form. Amish HC for example, will work much faster than processed HC. It’s best using this method, to cover your (stand)mixer with a towel and peak in occasionally, especially right before it becomes butter. Because once the butter separates, the remaining buttermilk will splash everywhere. We found that out the hard way! Once you remove the butter, squeeze the remaining buttermilk out of it and shape it however you like. Voila!