Directions

1. Bring heavy cream to room temperature.
2. Pour cream into jar.
3. Using the plunger lid, set to speed 6 and blend cream for 8 minutes.
4. Once finished, let butter sit and separate.
5. Drain off the buttermilk and add salt. Pulse 3-4 times.
6. Once finished, remove the lid and scrape butter onto parchment paper.
7. Roll butter into a log and let cool in the fridge for 3 hours.