Homemade Butter II

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

Process cream until whipped, about 30 seconds.

Add water and ice cubes.

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

No harm will be done if you overwhip this mixture. Pour butter and liquid into a fine strainer.

With a rubber spatula, gently press butter against sieve to remove excess moisture. DO NOT press too hard or butter will go through strainer.

Refrigerate butter in a covered container.

This makes 1/3 cup butter.

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