INGREDIENTS

INSTRUCTIONS

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.
Recipe By     : Jo Anne Merrill
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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