Homemade Butter

1. In a large cold mixing bowl, beat cream with electric stand mixer fitted with paddle or beaters (not the whisk attachment) on medium-high for 4 to 6 minutes or until soft peaks form (tips curl). To avoid splattering, drape 2 large pieces of plastic wrap or dish towels over top and partially down side of bowl to cover.
2. Increase speed to high. Beat for 7 to 8 minutes on high or until butter and buttermilk have completely separated. Turn off mixer.
3. Using your hands, squeeze and knead the butter over the bowl for 2 to 3 minutes, allowing buttermilk to release into the bowl. Reserve buttermilk for another use, if desired.
4. In another large bowl filled with cold water, add butter and continue squeezing the butter several times to release any additional buttermilk. Discard liquid in bowl.
5. Pat butter dry with paper towels. Return butter to bowl and stir in kosher salt, if desired. Store in an airtight container in refrigerator up to 1 week or freeze up to 3 months.

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Chile Butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor place butter; 2 tablespoons canned chipotle peppers in adobo sauce, drained; 1 tablespoon double-concentrated tomato paste; 1 teaspoon refrigerated garlic paste and 1 teaspoon lemon zest. Cover and process until smooth. Season to taste with additional coarse kosher salt, if desired. Makes 1½ cups.

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Fresh Herb butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor, place butter and 1 cup tightly packed mixed fresh herbs (such as basil, dill, chives, cilantro and/or Italian parsley). Cover and process until smooth. Season to taste with additional coarse kosher salt, if desired. Makes 1½ cups.

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Miso-Honey Butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor, place butter, 3 tablespoons refrigerated white miso paste, 2 tablespoon honey and 1 tablespoon white balsamic vinegar. Cover and process until smooth. Season to taste with additional coarse kosher salt, if desired. Makes 1½ cups.

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Raspberry, Ginger And Vanilla Bean Butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor, place butter, 2 tablespoons raspberry jam and 1 teaspoon refrigerated ginger paste. Split 1 vanilla bean in half lengthwise; scrape seeds from pods halves and add seeds to food processor. Reserve pod for another use, if desired. Cover and process until smooth. Makes 1½ cups.

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Roasted Garlic, Thyme And Parmesan Butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor, place butter, 8 cloves roasted garlic, 2 tablespoons finely grated Parmesan cheese and 1 tablespoon chopped fresh thyme. Cover and process until smooth. Season to taste with additional coarse kosher salt, if desired. Makes 1½ cups.

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Horseradish-And-Chive Butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor, place butter, 2 tablespoons prepared horseradish, 1 tablespoon coarsely chopped fresh chives, 1 teaspoon refrigerated garlic paste and 1 teaspoon red wine vinegar. Cover and process until smooth. Season to taste with coarse-ground black pepper and additional coarse kosher salt, if desired. Makes 1½ cups.

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Cajun Seafood Seasoning, Cinnamon And Sugar Butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor, place butter, 2 tablespoons powdered sugar, 1 teaspoon ground cinnamon and ½ teaspoon Old Bay seasoning. Makes 1½ cups.

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Maple-And-Bacon Butter

1. Prepare 1 recipe Homemade Butter as directed. In a food processor, place butter, ¼ cup chopped crisp-cooked bacon and 2 tablespoons pure maple syrup. Cover and process until combined. Season to taste with additional coarse kosher salt, if desired. Makes 1½ cups.

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