Homemade Butter II

• 1 cup heavy whipping cream
• 12 cup water
• 2 ice cubes

1. Fit the steel knife blade into the work bowl of your food processor.
2. Process cream until whipped, about 30 seconds.
3. Add water and ice cubes.
4. Process 2-3 minutes until butter has formed and separated from the liquid.
5. No harm will be done if you overwhip this mixture.
6. Pour butter and liquid into a fine strainer.
7. With a rubber spatula, gently press butter against sieve to remove excess moisture.
8. DO NOT press too hard or butter will go through strainer.
9. Refrigerate butter in a covered container.
10. This makes 1/3 cup butter.
11. If you prefer salted butter, add 1/8 teaspoon or less of salt to cream before processing.

heavy whipping cream, water, cubes

Taken from www.food.com/recipe/homemade-butter-ii-311 (may not work)