Add the whipping cream and salt to the bowl of an electric mixer.

Beat at medium speed for one minute, then on high for about 8 or 9 minutes.

Scrape the sides of the bowl, every couple of minutes.

The butter is ready when liquid buttermilk is easily seen separate from the butter in the bowl.

Drain the buttermilk from the butter using a paper coffee filter lined sieve or colander.

Let drain in the fridge for about and hour.

Using the coffee filters to help you form the shape compress the butter into a ball. I like to run my hands under cold water a couple of times while doing this so as not to warm and melt the butter at the surface of the ball.

Store in n airtight container in the fridge and use within a week.