|Heavy cream||1 Cup (16 tbs) (Well-Chilled, About A Week Old)|
|Yellow food coloring||3 Drop (Use For A Deeper Color)|
1) Attach a Knife Blade to the food processor bowl and process the cream together with the thick cream (seen on sides of carton) for 2 to 5 minutes (based on age of cream), until butter forms into ball.
2) In a colander, drain butter and then squeeze out the remaining liquid with a wooden spoon after placing the drained butter in a bowl.
3) Sprinkle 1/2 teaspoon salt if required.
4) Take a crock or dish; place the butter in it and store in refrigerator.
5) Use as required.
Butter can be kept refrigerated up to 1 week.