Butter Cream Butter Recipe

1. Put 1/3 a gallon of Dakin dairy cream (about 50 to 60 degrees cold) into a food processor.
2. Process on low speed for approximately 15 to 17 minutes until you see butter forming. Process for about 2 more minutes. Put contents in a bowl.
3. Separate the butter from the buttermilk as much as possible. Discard the buttermilk.
4. Put the remaining butter into a bowl of ice water. The butter will harden. After it has hardened, separate any remaining butter from the buttermilk.
5. The butter should be refrigerated in a closed container.

Note: Flavors such as chive, garlic, salt, cinnamon, honey, etc. can be added at the beginning of this process as desired.

Enjoy!