Homemade Butter (no churn)

1 pint heavy whipping cream
Salt (optional)

Pour the pint of heavy whipping cream into a sealed jar or bowl. Shake vigorously for 15 minutes. You will hear the liquid firm up and then turn back into liquid. Once it has turned back into liquid open the container. You will have a solid chunk of butter about 1/2 pound and a half pint of butter milk. Add a dash of salt to the butter if you want, it's not necessary. Put both into separate sealed containers and use as normal.