I do have a couple of butter churns that I love but they take upwards of 20 minutes of churning! It's great when there are more adults around and it can be passed from person to person but when we need butter within 5 minutes here's what I do.
Start with a good heavy cream
I whip with a hand whisk. First you'll get whipped cream- yum! I always let kids take a 'one finger lick' at this point. This is the stage I like to use for filling between layers for a birthday cake. I like to use whipped cream on the top but slightly over-whipped (but not yet butter) for the filling layered with fruit. I find the lighter whipped cream doesn't quite hold up to the weight between layers and I like the slightly greasier taste for a filling- yet not awful sweet like a shortening based filling. I add just a squirt of Agave and a bit of vanilla for sweetener and flavor -both in the filling and on top.
I'm always amazed at how quickly it turns from white to yellow. Now we have butter! The milk separates from the fat.
Pour off the milk
You can strain with a piece of cheesecloth if you have it - I usually just use bare hands and that works fine.
Place into a dish and decorate- that's the fun part. We like to change it seasonally. Here we have mint and roses. In winter it's fun to use rosemary for a 'pine' look and our red roses always bloom in December. Calendula flowers work great in fall and pansies in spring. I like to keep a variety of edibles planted year round- of course I live in southern California so that's not exactly difficult- but a small herbal garden in a window would do. There are also all sorts of butter press designs you can stamp into your butter, which are like the ones Laura Ingalls Wilder writes about in The Little House series. I like to keep things simple though and my drawers relatively clutter free.