Pour the 2 cups of heavy cream into your food processor. For best results, use cream that's slightly warmer than refrigerator temperature (let it sit out for about 15 minutes before starting).

Secure the lid on your food processor and begin processing on medium-high speed.

After about 3-5 minutes, the cream will thicken into whipped cream.

Continue processing, and you'll notice the mixture will start to look grainy and separate. This means the fat solids are separating from the liquid (buttermilk).

Keep processing until you see distinct butter solids forming and liquid buttermilk pooling around them, usually around the 8-10 minute mark.

Once fully separated, carefully pour the contents through a fine-mesh strainer or cheesecloth over a bowl to catch the buttermilk.

Reserve the buttermilk for other recipes like pancakes or biscuits.

Rinse the butter solids under cold water, kneading gently with a spatula to remove any remaining buttermilk (this helps your butter last longer).

Press out excess water and transfer your fresh butter to a storage container.