Beat whipping cream in a bowl until it separates into yellow butter and white milk (NOTE: Cover around the mixer and bowl with plastic wrap so that you don't splatter all over your kitchen. Be careful that the mixer doesn't get the wrap caught) This will take a while. After a few minutes you'll notice it becomes whipped cream. After 5 minutes it'll become clotted cream. After about 8 or so minutes it'll start separating. Do not slave yourself to the time, it might take longer.
Strain out the milk and reserve it for later use (good for drinking, baking, soups, shakes, etc. I've yet to find what I'm going to use mine for, but am excited!!!)
Pour a little bit of cold water over the butter and beat again. Pour off. Repeat until water is mostly clear.
Smoosh out extra water and salt to taste (you do not need a lot!) Enjoy!