Trying to make butter; overprocessed the cream--what next?

OK, it was my first attempt ever at making butter from cream, using a Vitamix. It was hard to be sure when exactly to halt the machine and remove the mixture, and unfortunately, the stuff reliquified, leaving me with what I understand to be buttermilk with butter mixed in. I poured it into a jar and stuck it in the fridge, figuring there'd have to be some use for it. Can I use it as extra-rich buttermilk in baked goods? What else could I do with it? It came from organic raw cream from Jersey cows, so sure would hate to waste it! Thanks for any suggestions.