Edible Flower Compound Butter
Ingredients
- 1/2 cup (1 stick) high-quality unsalted butter, softened
- 2 tablespoons honey
- assorted edible flowers, such as marigolds, pansies, Johnny jump ups, violas, crushed lavender buds and dandelion flowers
- 1 teaspoon vanilla (optional)
- 1 teaspoon cinnamon (optional)
Instructions
- Separate your edible flowers by picking out several of the best blooms and reserve them for plating. Using a mixer, whip the softened butter until light and creamy. Scrape down the sides of the bowl as necessary. Add the honey and whip for another several minutes until well incorporated. (If using vanilla and/or cinnamon, add them at the same time as the honey.) In the same bowl, fold in the edible flowers using a spatula, mixing gently. If using immediately: Place butter into jar or bowl and decorate with reserved blooms. You can also spread the butter thinly on a platter and top with reserved edible flowers and a drizzle of honey. If storing: Roll butter into a log and wrap in plastic wrap and place in the fridge until ready to serve. Bring butter to room temperature before serving and top sliced rounds with fresh edible flowers. You may also place the prepared butter into silicone molds and freeze.
