It is a butter obtained directly by beating a whipping cream. It will abound and then will gradually part with butter on one side and on the other, whey.
Pour the liquid full-fat cream into the bowl.
Whip the cream to form a “chantilly”.
Go on whipping for more than three minutes, until the Chantilly begins to granulate and separate out. The butter grains will stick together and a whitish liquid (the buttermilk or whey) will appear.
Continue beating until the butter grains form into a ball. Remove the butter ball, wash it thoroughly to get rid of the whey, then knead it to obtain an even texture.
If you prefer salted butter, add 2% salt.
Mould the butter by pressing it into a small hollow container and keep in the refrigerator.