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.
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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
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.
Servings: 1 log of butter