Here’s a quick and modern way to make butter in a kitchenaid mixer.
When the cream comes to the top I scoop it out since I don’t have a cream separator.
Put whole cream into the kitchenaid and mix it on high speed. It will initially whip up into whipped cream. Then the whipped cream will get thicker and thicker, like whipped butter. Don’t stop!
After 2-10 minutes, depending on the speed of your machine, there will be a sudden change when the milk fat and solids separate out dramatically, leaving thin liquid behind. I put a towel around my kichenaid because the liquid will appear from nowhere and start spitting out of the bowl.
After this, it’s very important to drain away all of that buttermilk (which is really just skim, watery milk) and squeeze the butter under running water until all traces of milk have drained away and the water runs clear. Otherwise that leftover milk will cause your butter to go rancid within a few days. Squeeze it as tight as possible and rinse it well. Then pack it into an airtight container or into some freezer paper, and freeze.
That’s all there is to it! We just made a quart of cream into a 1/2 pound of good butter, using our KitchenAid. It took about ten minutes. I recommend using organic raw milk from grassfed cows. No hormones or antibiotics will get into your food.