Homemade Compound Butter Three Ways

• 4 cups heavy cream chilled organic
• 1 tablespoon lime juice freshly squeezed
• 1/2 teaspoon lime zest
• 1/4 teaspoon salt optional
• 1 teaspoon chili powder or more to taste
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/8 teaspoon black pepper
• 1/2 teaspoon brown sugar
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1/8 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt

1. Add the heavy cream to the bowl of the KitchenAid(R) Pro Line(R) Series Food Processor. Process the butter for 2 minutes. The cream will go through three stages: soft peaks, then stiff peaks, and then finally the butter solids will separate from the buttermilk. Once you see the butter solids separate, stop the food processor and pour out the buttermilk. (The buttermilk can be reserved for other uses.)
2. Transfer the butter to a fine mesh sieve set over a large bowl. Using a spatula, press the butter into the sieve to remove any excess buttermilk. (The less buttermilk that remains in the butter, the longer the butter will last.)
3. Clean the KitchenAid(R) Food Processor bowl then return the butter to it. Add 1/4 cup ice-cold water to the bowl then process the butter again for 30 more seconds to "wash" the butter and get rid of any excess buttermilk.
4. Pour out any liquids then divide the butter into three portions and continue with the recipes below to make three flavors of compound butter.
5. Add the lime juice, lime zest, salt and chili powder to the bowl and beat just until combined. Scrape the butter into a log, wrap it securely in parchment paper and refrigerate it. Clean the mixing bowl.
6. For the cheesy parmesan garlic butter
7. Add 1/3 of the remaining plain butter to the bowl of the Stand Mixer along with the Parmesan cheese, garlic and black pepper. Beat just until combined then scrape the butter into a log, wrap it securely in parchment paper and refrigerate it. Clean the mixing bowl.
8. For the smoky barbecue butter
9. Add the final 1/3 of the plain butter to the bowl of the Stand Mixer along with the brown sugar, paprika, black pepper, chili powder, garlic powder, onion powder and salt. Beat just until combined then scrape the butter into a log, wrap it securely in parchment paper and refrigerate it.

heavy cream, lime juice freshly squeezed, lime zest, salt, chili powder, parmesan cheese, garlic, black pepper, brown sugar, paprika, black pepper, chili powder, garlic, onion powder, salt

Taken from www.yummly.com/recipe/Homemade-Compound-Butter-Three-Ways-601442 (may not work)