You Will Need 2 Cups Heavy Cream or Manufacturing Cream Sea Salt {optional} Pitcher of Ice Water Stand Mixer Wire Wisk Attachment Beater Attachment Splash Guard or Hand Towel To Cover Mixer Yield: 2 Cups Heavy Cream =  8 Ounces Butter plus approximately 1 Cup Buttermilk To begin, the heavy cream should be between 60°F and 65°F so it will separate quickly.  Per the instructions, I used one cup heavy cream at a time.  Begin with the wire whisk and mix until it forms firm peaks.  I set my mixer on medium high so it took maybe two to three minutes to reach that point.   I would suggest you cover the mixer with a…