Pour the heavy cream in a bowl of your electric mixer, turn it on high speed and whip up the cream. When the cream it's nice and whipped...don't stop...keep weeping it until the fats in it will separate from the liquid and will stick to the whisk. It will take a good 5 minutes.
At this point move the solid fats (which is your butter) into a cheesecloth. Squeeze out the remaining liquid, then rinse it under water, squeeze again.
Then remove the butter from the cheesecloth, wrap it up into plastic paper and refrigerate it until you are ready to use it
For more recipes check out my cooking blog: www.expatcucina.com