Homemade Butter II

1. 1

   Fit the steel knife blade into the work bowl of your food processor.

2. 2

   Process cream until whipped, about 30 seconds.

3. 3

   Add water and ice cubes.

4. 4

   Process 2-3 minutes until butter has formed and separated from the liquid.

5. 5

   No harm will be done if you overwhip this mixture.

6. 6

   Pour butter and liquid into a fine strainer.

7. 7

   With a rubber spatula, gently press butter against sieve to remove excess moisture.

8. 8

   DO NOT press too hard or butter will go through strainer.

9. 9

   Refrigerate butter in a covered container.

10. 10

    This makes 1/3 cup butter.

11. 11

    If you prefer salted butter, add 1/8 teaspoon or less of salt to cream before processing.

* Per serving · 4 servings · Values may vary.

No additional tips available.