Martha Collison's salted maple butter

1. Prepare a large bowl of iced water and set to one side. Pour the cream into the bowl of a stand mixer and whip until the cream curdles and separates into buttermilk and butterfat. This will take 7-8 minutes. Be sure to keep an eye on the mixture, as the buttermilk will start to splash out of the bowl when it separates.

2. Drain away the buttermilk (save it for use in other bakes!) and then beat the butter again to extract as much liquid as you can. Pour away any remaining buttermilk, then transfer the solids into the iced water.

3. Gently knead the butter in the water. Any remaining buttermilk will start to come out and turn the water cloudy. Drain away the water and repeat the washing process until the water runs clear. Squeeze any liquid away and return the butter to a clean mixing bowl.

4. Add the maple syrup and sea salt to the butter and beat to combine, then scrape onto parchment and form into a log. Refrigerate until needed. The butter should keep for 2-3 weeks. Use any leftover for spreading on toast, pancakes and other bakes.