Whipping cream or Heavy Cream from the store is what you will want to use. If you could get fresh goat or cow cream perfect! but store bought cream is fine. Let it sit out on the counter to warm up. Depending on the temperature in your house if could be 4-12 hours. Cold cream will whip!
If you have a blender, place warm cream in the blender and turn it on the lowest setting you have. In about 3-5 minutes it will have formed a ball (thumping noise in the blender is the tail tell sign)
If you have a jar with a lid on it, you can place the cream in that, making sure the lid is on tight. Begin shaking the jar, and shake and shake and shake. You will start to see little butter clumps form, keep shaking!
Butter is not yellow so don't be disappointed.
Now to the washing of the butter.....
pour the liquid off of the butter, but save it as this is 'buttermilk' and can be used in any recipe that calls for butter milk...or drink it!
If you have a wooden bowl and wooden spoon that is perfect, if not any bowl will work. You will use 'cold' water and pour it over the butter, begin working the butter with the back of the spoon agains the bowl. The idea is to get out all of the buttermilk from the butter. You will rinse the butter again with cold water, smash to get out the liquid and rinse some more until the water pours off clear. This will also help the butter from going rancid so quickly.
Molding the butter can be in any shape you desire. Use Candy molds for individual butter pats.
Add any herbs you desire to make herbed butter.
refrigerate.
This is where a Butter Bell comes in handy to preserve your butter.