Floral Compound Butter
Our floral compound butter is the most gorgeous way to enjoy your favorite bread! Made with fresh homemade whipped Manuka honey butter and edible flowers, it's simply irresistible.
Making compound butter is one of those recipes that are so easy it hardly needs a recipe. There is really no way to mess it up. Just use high quality ingredients, the better the butter and honey, the better it will be. Feel free to get creative. Add any herbs, spices, citrus or additional flavorful items like garlic to create your own unique flavor profiles. Making compound butter is a great way to add a little extra flavor to your food. So get creative and enjoy the process.
The first few times you make compound butter, it might not look perfect. Mine wasn't perfectly cylindrical but it didn't impact the overall taste at all. Plus, adding flowers always helps make everything look beautiful. 🙂
Which flowers to use:
The most important this is you choose food grade edible flowers. You can either grow in your garden, buy them online, or view our comprehensive guide on all of the reputable places to find edible flowers. Making your food beautiful shouldn't be difficult!
The next most important thing is to choose flowers you enjoy the taste of. Some floral flavors are very strong and overwhelming. I chose flowers that taste mild, and good in salads. Read all about the best tasting edible flowers. I used: pansies, violas, dianthus, nasturtiums and butterfly pea flowers. Read up on Most Popular Edible Flowers With Picture Chart (free download) if you fancy!
Ingredients:
- 2 sticks of quality butter (1 cup or 227 grams) Room temperature. I almost always use salted butter in my kitchen, if you go with unsalted, you may wish to add a pinch in for flavor.
- 2 tablespoons manuka honey (any honey will work, just be sure to choose raw, and locally sourced. Floral infused honey is a great option here.
- Organic, food grade edible flowers. As many or as little as you would like. We completely covered the top of our butter, and used about ½ cup of flowers.
- Juice of one lemon.
Tools:
- Hand mixer or kitchen aid (not entirely necessary, just helpful for whipping the butter - good old whisk works if you whisk well!)
- Mixing bowl
- Measuring cups or ideally, kitchen scale - however accuracy is not a deal breaker for this recipe.
- Plastic wrap - sorry all other environmentalists, I didn't get the result I'd hoped for with beeswax wrap.
How to make it:
- In a medium - large mixing bowl, whip together the butter, lemon juice, honey and optional salt. Whip until it's creamy and fluffy.
- Roll out a large (foot long) sheet of plastic wrap on a semi damp cutting board to keep it taut.
- Take your butter mixture and scoop it into the center of your plastic wrap.
- Place clean and dry edible flowers all over the butter as desired.
- Roll the butter into a log shape and twist the ends like a candy wrapper.
- Refrigerate for an hour - two to let it harden.
- To use, slice the butter into thin pats and serve on bread, steak, vegetables, or anything else you like.
Watch the video, it's helpful to see it for this particular recipe.
How to serve it:
Use it any way you normally would use sweet butter! It's particularly delicious on Honey buttermilk biscuits and with Lavender Pancakes
How to store it:
Store in a fridge covered or rolled in parchment paper for as long as the date on the butter package calls for, or freeze up to three months. Because this recipe is made with fresh flowers, it could mold, so I try to use it within two weeks.
Download our gorgeous poster and learn more about the language of your favorite edible flowers to craft magnificent teas, salads, bouquets and more with beautiful intention.
Floral Compound Butter
Ingredients
- 2 sticks of quality butter 1 cup or 227 grams Room temperature. I almost always use salted butter in my kitchen, if you go with unsalted, you may wish to add a pinch in for flavor.
- 2 tablespoons manuka honey (any honey will work just be sure to choose raw, and locally sourced. Floral infused honey is a great option here.
- Organic food grade edible flowers. As many or as little as you would like. We completely covered the top of our butter, and used about ½ cup of flowers.
- Juice of one lemon.
Instructions
- In a medium - large mixing bowl, whip together the butter, lemon juice, honey and optional salt. Whip until it's creamy and fluffy.
Roll out a large (foot long) sheet of plastic wrap on a semi damp cutting board to keep it taut.
Take your butter mixture and scoop it into the center of your plastic wrap.
Place clean and dry edible flowers all over the butter as desired.
Roll the butter into a log shape and twist the ends like a candy wrapper.
Refrigerate for an hour - two to let it harden.
To use, slice the butter into thin pats and serve on bread, steak, vegetables, or anything else you like.
Notes
