Place a splashguard or shield on the bowl to prevent splashing.

Mix the cream gradually starting from low to the highest setting. The cream will turn into soft whipped cream, then hard whipped cream. Carry on mixing until the buttermilk separates from the cream and the butter forms.

Pour the buttermilk into a separate container and keep in an airtight container refrigerated. You can use it for baking.

Fill a bowl with cold water and place the butter in it. Using your hands, press the butter to remove any remaining buttermilk. The water will turn milky. Empty the bowl and refill it with fresh cold water. Repeat this process until the water stays clear and no more buttermilk is released from the butter.

Place the butter on some kitchen paper to absorb any excess moisture.

Place the butter into a bowl. Mix in the garlic and herbs until combined. Add more garlic and herbs as necessary. Salt to taste.

Shape the butter either by hand or with some butter paddles.

Wrap the butter in parchment paper or transfer to an airtight container and chill.