BUTTER

You can definitely make butter without a stand mixer, but this recipe is specifically for stand-mixer butter.
Add the entire quart of heavy whipping cream to your stand mixer bowl, use the whisk attachment.
Set to medium until the cream becomes foamy, and then go up to medium/high. Once the cream becomes thick, you can set it all the way to high. Stop the mixer every couple of minutes to scrap the sides to make sure everything is getting mixed equally. Keep this going until the buttermilk and butter have separated completely.
Set up a mesh strainer over a large bowl and drape some cheesecloth over the strainer. Pour contents of your mixing bowl carefully into the cheesecloth-lined strainer. Once the buttermilk has strained into the lower bowl, wrap up the solid butter in the cheesecloth and squeeze as much of the remaining buttermilk out of the butter.
Rinse your butter with cold water, and squeeze out using your cheesecloth one more time. You can mix (knead) salt into your butter now, if you prefer salted butter!