Place cream in the bowl of a stand mixer fitted with the whisk attachment. Drape a large kitchen towel over the top of the mixer, allowing the towel to hang around sides of bowl. (This will catch any splashing cream.) Begin beating cream at medium speed. Beat until grainy curds form and the mixture resembles ricotta cheese, about 5 to 7 minutes. Reduce speed to low and continue beating until cream breaks and butter solids and buttermilk separate, about 2 to 3 minutes more, stopping to scrape sides of bowl as needed. (Solids will be yellow in color and mostly clump inside whisk when done.)
Place a fine-mesh sieve over a large bowl; line sieve with two layers of ultrafine cheesecloth. Pour in butter solids and buttermilk; gather cheesecloth around butter solids, and squeeze to release more liquid. Reserve buttermilk for another use.
Fill a medium bowl with ice water. Remove butter from cheesecloth, discarding cloth, and place in another medium bowl; add ½ cup ice water. Using a silicone spatula, knead butter into ice water until liquid is cloudy. Drain, and repeat procedure until water runs clear, 6 to 8 washings. (Use hands to knead if butter becomes too stiff.) Drain.
Add washed butter, sorghum syrup, and salt to the bowl of a stand mixer; beat at medium speed until fully combined, stopping to scrape sides of bowl as needed. Place butter in a dish, cover, and refrigerate until solid, about 1 hour. Keep refrigerated for up to 2 weeks, or freeze for up to 6 months.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/homemade-sorghum-butter/