• Add the heavy whipping cream to the bowl of a food processor. Process for 2 minutes until the butter solids separate from the buttermilk.
• Pour out the buttermilk (reserving it for another use) and transfer the butter solids to a fine mesh sieve set over a bowl. Using a spatula, press as much of the remaining buttermilk out of the butter solids.
• Return the butter solids to the food processor then add 2 tablespoons ice water. Process the butter for another 30 seconds then use immediately or store in an airtight container at room temperature or in the fridge until ready to use.

Kelly's Note:

• Homemade butter generally lasts 2 to 3 weeks, depending on how much buttermilk you extract from it. The more buttermilk you remove, the longer the butter will last.
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