|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.
Serving size: Complete recipe
Calories 828 Calories from Fat 781
% Daily Value*
Total Fat 89 g136.6%
Saturated Fat 55.3 g276.4%
Trans Fat 0 g
Cholesterol 328.8 mg109.6%
Sodium 91.2 mg3.8%
Total Carbohydrates 7 g2.2%
Dietary Fiber 0 g
Sugars 0.3 g
Protein 5 g9.8%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 15.6% Iron 0.4%
*Based on a 2000 Calorie diet