Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Turn mixer on medium speed.
Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.
Place a colander over a bowl add the freezing cold water, then strain the buttermilk off of the butter.
Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!
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