Everyone remembers shaking the mason jar full of cream in elementary school, the end result was awesome fresh butter which nothing really compares to. This is a lot easier now with a stand mixer, and takes a lot less time. I add sour cream to add a little tangyness to it and it also adds a little richness. You can add salt if you like, or turn it into a compound butter with truffles, bleu cheese, or anything else you can come up with.
1/4 gallon whipping cream
4 ounces sour cream
salt to taste
Add the cream and sour cream together in a mixing bowl. Whisk on a low setting until the mixture forms bubbles and starts to thicken a little. Slowly increase the speed. Eventually increase the speed to the maximum level and then let it whisky until butter is almost formed. Don't leave your mixer or the butter will start to splash and make a mess once it has separated from the liquid. Strain out through a cheese cloth and preserve the liquid. The liquid is butter milk and is awesome for fried chicken or buttermilk pancakes. Dry off the butter with a paper towel, and season with salt if desired. Wrap in plastic and form into a stick.