If I have leftover cream or I see it reduced in the supermarket I turn it into yummy homemade butter. You just need a stand mixer with whisk attachment, a large bowl (you can use the mixer's bowl)ice,water and some greaseproof paper to wrap it in. All you do is pour your cream into the stand mixer and whisk,make sure you have the splash guard on, it can get messy! It will 1st make nice whipped cream, but then in a few minutes you will hear the sound change to a sloshy sound, keep watching as your cream turns to butter and buttermilk. Turn off the mixer and separate the Buttermilk and butter (the Buttermilk can be used for scones etc and will store in the fridge for a few days. Next add ice to a large bowl of water and place you butter in, squidging it through your fingers and kneading it, wash the butter in the iced water until the water stays clear with no milky residue,you may need a couple of changes of water. Then just shape your butter into a pat and wrap in greaseproof paper. You can add some nice Himalayan Pink Salt or other flavourings such as Garlic and Herbs or Cracked Black Pepper at this stage. Store as you normally would for Butter but also freezes well.