Pour the cream into a food processor and process until you see the yellowish fat separate from the buttermilk, about 45 seconds to a minute.
Scrape the mixture into a strainer lined with cheesecloth, fold the cheesecloth over and press the buttermilk out. Massaging or folding the mixture in between pressings will help remove more buttermilk.
Remove the butter from the cheesecloth and store in the fridge overnight.
Storage: Homemade butter will keep well in the fridge for 2 to 3 weeks.