A moment later it will cease to be whipped cream. It's crazy how fast this happens, actually...
Almost done here at the "scrambled eggs" stage. Notice how much yellower the cream has gotten. I swear, there's nothing here but cream!
At this point, the milk begins to separate from the cream. You're almost done! This process from pouring the cream to milk separation takes about 5 minutes. Maybe less.
At this point, drain the buttermilk out of the butter. Keep it! It's great for cooking with! I pressed mine a little with a wooden spatula not enough to mash the butter through the strainer, but enough to push out a good bit of milk.
Pour cold water over your butter and push the butter with a wooden spatula, wooden spoon, or rubber spatula to squeeze out as much buttermilk as you can. I actually bought this spatula specifically for butter making but you certainly don't have to.
Drain and rinse again.
This is how the final rinse will look. You can see the water is very clear and I'm not getting any more out when I squish it with my spatula.
You just made butter, my friend!
Quit drooling and go make some already!