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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