Ingredients:

  • 2 cups heavy cream
  • 1/2 tsp fine sea salt
  • 1/2 cup ice water

Instructions:

  1. Pour 2 cups of heavy cream into a food processor and process on high speed until the cream thickens into whipped cream, turns grainy, and then clumps together to separate from the liquid (the break).
  2. Stop the processor and carefully pour the contents through a fine-mesh sieve over a bowl to separate the butter solids from the buttermilk.
  3. Place the butter clump into a bowl of 1/2 cup ice water. Use a spatula or spoon to press and knead the butter in the water. Drain the cloudy water and repeat with fresh ice water until the liquid remains clear.
  4. Add 1/2 tsp fine sea salt to the washed butter and knead with a spatula until evenly distributed.
  5. Place the butter on a sheet of parchment paper, roll it into a log shape, and twist the ends of the paper to seal the butter tightly before refrigerating.