Ensure the unsalted butter is at room temperature for easy whipping.

In a mixing bowl, use an electric mixer to beat the softened butter on medium speed until it becomes light and fluffy, approximately 5 minutes.

Gradually add the heavy cream and vanilla extract to the whipped butter.

Continue beating on medium speed until the mixture is smooth and airy, about 2 additional minutes.

Taste the mousse and, if desired, add a pinch of salt to enhance the flavor.

Mix briefly to combine.

Transfer the whipped butter mousse into individual serving dishes or a single container.

Cover and refrigerate for at least 1 hour to allow the mousse to firm up slightly.

Once chilled, serve the mousse as a rich, carnivore-friendly dessert.

Optionally, garnish with a sprinkle of sea salt or a dollop of unsweetened whipped cream.