Whipped Fresh Herb Butter

In a large mixing bowl, beat cream with an electric mixer (preferably a stand mixer with a wire whisk attachment) on low speed for 2 minutes or until the cream starts to thicken. Increase to medium to medium-high speed and beat for 6 to 8 minutes. The cream will first beat to stiff peaks, then butter clumps will form and a milky liquid will appear in bowl. Scrape down sides as needed.

When clumps form and no more liquid is released, transfer mixture to a fine-mesh wire sieve set over a mixing bowl. Using the back of a spoon, gently press out the excess liquid. Discard liquid.

Transfer butter to a small bowl. Stir in herbs and salt. Store, covered, in the refrigerator for up to 5 days.