Homemade Unsalted Butter

Add the cream to a food processor & run the machine until the butterfat & buttermilk separate, 7 to 10 minutes. Transfer the butterfat to a bowl of ice water (strain & reserve the buttermilk for another use) & knead it with your hands or wooden spoon, dipping it in the ice water occasionally, until smooth, pliable & no traces of buttermilk remain. I like to change out the water until it runs clear. Pat the butter dry, shape as desired & wrap it tightly in parchment paper. Refrigerate for at least 1 hour before use. It’ll keep for about a week in the fridge or much longer in the freezer.