TM
* 250g-1kg Double cream, at room temperature
* Salt (optional)

===Method===
* Pour the Cream into the TM bowl.
* Whip for '''3 minutes / Speed 8''' until the Buttermilk is separated.
* Every so often, check what stage it is at and scrape down the sides of the bowl - if you over whip it, it will revert to Cream again.
* Strain through the internal Steaming basket .
* Return the Butter to the TM bowl together with 500g cold water.
* Mix '''10 seconds / Speed 4''' to wash the Butter.
* Strain and repeat the process with a further 500g cold water.
* Strain, and squeeze out any excess water.
* Weigh the Butter and add Salt, if desired, at 1.2% for slightly Salted and 1.7%-2.0% for fully salted.
* You can do this with your hands, or return the Butter, with the Salt to the TM and mix for a few seconds.
* Shape as desired, wrap in Greaseproof paper or fill Ramekin dishes and place in the Refrigerator.

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