What you will need:

An empty jar (I use a mason jar but an old mayo jar will work fine. You just have to make sure it wont leak),  Heavy whipping cream, salt, a bowl, a spatula, a smaller jar

1. Let the heavy Whipping cream stan at room temperature until it is about 65 degrees, I usually let mine stand for about 20 min

2. Pour the whipping cream into your jar until it is about 1/2 full and put the lid on tightly.

3. Now shake, and shake, and shake. After about 5 min or so the cream will begin to get frothy like this:

4. Keep shaking. As the cream begins to take on more and more air  you will reach a point when you no longer feel the whipping cream sloshing around in the jar and the sides are completely coated. Congratulations you have made whipped cream.

5. Shake some more. It will feel like nothing is happening but believe me the next part goes pretty fast. As you are shaking the butter solids start separating from the butter milk. You will soon see the solids start to slide away from the sides of the jar.

6. Keep shaking were almost there!  You will see a beautiful lump of butter start to form. Shake for about 5 min after your butter forms to make sure you have completely removed all the solids from the butter milk. This is what it looks like when finished.

7. Next pour off the butter milk into a small jar or container. You want to save this. Add it to scrambled eggs or pancake batter for the most ridiculous fluffy eggs and pancakes you have ever had.

8. Now you can get out your bowl and pour the butter into it.

9. Under cold water you are going to wash the butter. I usually rinse it first then fill the bowl  with water. Take your spatula and fold the butter. Your water will turn white. Dump the water and repeat the process until you have removed all the butter milk and the water stays clear.

10. Once the water is clear you can dump it. I then mix the butter in the bowl and remove as much water from the butter that may have gotten trapped when it was being rinsed. You can add salt to your butter, I find a couple of shakes (2-3) is perfect but I guess it depends on your taste. Transfer your butter to a Tupperware container and put in the fridge. The butter will harden and Voila you have fresh homemade butter. Enjoy!