Cheesecloth (optional but highly recommended)
2 cups Heavy Cream
2 teaspoons Salt
Combine in food processor and mix on highest setting until curds form and water separates from curds. Be patient, as this may take a while. Most home food processors have auto shut off features, usually after a minute of constant operation. If yours shuts off, count to 30, then restart it. It usually takes 3-5 minutes for curds to form.
Line colander with cheesecloth, and pour curds into it to drain water. Wrap the cheesecloth around the curds and gently squeeze to remove excess water. Note that the end product will keep longer the less water it contains.
Please curds back in food processor and add:
¾ cups Oil (your choice of oil type)
Blend on low until thoroughly mixed and creamy consistency is reached, no lumps. Refrigerate for a few hours to allow butter to set up to a spreadable texture.