1 T. whipped heavy cream
2 T. prepared horseradish
1/8 t. cayenne pepper
pinch of kosher salt
Whisk heavy cream with a mixer.
Just past the point the cream will form stiff peaks, the cream will begin to tighten and loose some of the air volume.
Stop the mixer at this point, before the milk is thrown off and you have butter.
Mix all ingredients together by hand until smooth.
Refrigerate in an airtight container.