* 700 ml Double cream
* ¼ to ½ a teaspoon of fine Salt, optional for salted butter

===Method===
* Pour the Double cream into a large bowl
* Start by using the beating attachment and whisk until the Cream starts to solidify - this took about 3 minutes of continual whisking.
* Once the Butter starts to appear, I found it easier to continue with the dough-hook attachment as butter starts to clog the whisk.
* To prevent covering the kitchen in Buttermilk it's probably a good idea to decant the buttermilk you have at this stage to another container.
* Another few minutes with the Dough hook and the separation should be complete.
* Strain off the remaining Buttermilk, whisk in a ¼ to ½ a teaspoon of fine Salt if you want Salted Butter.
* On a cool day you can pat the Butter into shape. If it's very warm you can do this by Hand in a bowl aof very cold water.
* Use your Buttermilk to make the Bread and the Butter to spread on it

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