Has anyone tried this recipe? Is it really this easy? Here is the recipe and a link to the blog I found it. She has photos of each step. Ingredients: 2 cups heavy cream salt pepper Optional flavors: red chili pepper spring onion chives garlic Directions: Pour 2 cups of heavy cream in your food processor. The fresher the cream, the better the butter will turn out. Pop the lid on, blitz, sit back and watch the show. It’s quite entertaining, really, but then again, I’m easily amused The cream will go through different stages. Left you see it turning into a soft, silky whipped cream. A little later it’s turning into a really firm cream. In the photo on the right you can tell where we’re slowly heading towards, the structure and color is changing. Then all of a sudden it happens. You hear a ‘slosh‘ (can you tell I’m all excited? I just have no life and the grainy, yellow butter has separated itself from, what is now, nothing but buttermilk. This is what we wanted! Eureka! All that’s left to do is drain the buttermilk and there you have it. Butter. If you are going to use it all up, you’re good to go now. If you want to keep the butter longer, you’ll have to rinse the butter curds with cold water. Press it down with a spoon and stir it to get the excess liquid out. Told you it was easy!