Food Processor Butter

Ingredients

1 pint heavy cream (high fat content)
½ teaspoon salt, or to taste
Ice water

Directions

POUR the heavy cream into food processor.

PROCESS the cream for about 3½ minutes. Note: 1 minute will produce whipped cream, 2 minutes will produce granules, 3 minutes will produce buttermilk and in about 3½ minutes the butter will form.

POUR off the buttermilk keeping the butter solids in the processor.  Save the buttermilk for baking or drinking.

POUR ½ cup of ice water over the butter in the processor.  Using a spoon or rubber spatula mash and stir the water around the butter.  Pour off the cloudy water and repeat this process with ½ cup of ice water three or four times until the poured off water is clear.

PROCESS the butter for an additional 20-30 seconds or until the butter forms a ball.  Carefully remove the butter to a medium sized bowl.

ADD the salt if using and work it into the butter.

WRAP the butter in cheesecloth and squeeze out any remaining buttermilk or water and form a ball.  If you don’t have cheesecloth you can use clean hands or clean, thin dish towel.

PLACE butter into a container.  Keep refrigerated.