Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: 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.

Target recipe: pour the cream and salt into the bosch bowl. using the cookie paddles place the lid on the mixer, both pieces and turn to the #2 setting. you will begin to see the butter separate in approximately 3 minutes. add the ice cubes and mix another minute. place a large strainer over a bowl and pour the butter into that, letting the whey and butter separate. i do not do a lot of rinsing and squeezing. put the solid butter into a plastic tub with a nice shape and press it into the container, continueing to drain off the whey as it surfaces. i place it in the coldest spot in my fridge and just pour off the excess whey when i open it to use a bit. this is a soft nice butter and it may be a bit crumbly when hardened.