Put the cold cream in the bowl of the food processor.

Put the S blade in the processor.

If your processor has variable speeds, start on a lower speed.

Let the processor continue until the cream looks somewhat like this:

Continue processing while the cream gets thicker and thicker.

You will notice the processor start to sound like it's slowing down. That's okay because this is when the ball of butter will separate from the cream.

Now that you have a ball of butter, remove it from the processor. But don't throw away that liquid! That's real buttermilk, and you can use it in a host of recipes. Don't get excited, you still have a little processing to do.

Cut a piece of cheesecloth that will easily fit over your ball of butter with cloth leftover for you to grasp. Hold the ball over the buttermilk and press until all the liquid is gone. Then put the butter in a container. You're done!

If you have a small food processor, or you are lucky enough to have the Braun, put some of the butter into a small bowl of the processor along with the garlic, cheese, and seasonings. Process it until the garlic is completely mixed in. Put the rest of the butter in the refrigerator for another time, like biscuits or scones!

Slice the bread into thick slices and use an offset spatula to spread the butter.

Wrap the bread in foil and put it in the oven at 350 for about 20 minutes or until it's piping hot. Let it sit for about 5 minutes no one burns themselves, then open the foil and enjoy!