Herb and flower butter
Whip up butter in full bloom with Blossom, our new Design Series Stand Mixer.
Tools
Ingredients
Serving
560 ml
heavy cream 38% fat content
-
cold water
1 sprig
thyme
1 sprig
dill
1 sprig
flat-leaf parsley leaves, roughly torn
1
green onion, bias sliced
20 g
combination of edible flower petals and microgreens of your choice
Step by step
WHIP BUTTER: Pour cream into the bowl of your Stand Mixer with Whip attached. Begin beating cream at Speed 1, gradually increasing to Speed 10 as the mixture thickens.
After several minutes, whipped cream will form. Continue mixing. After several more minutes the fat solids will separate from the liquids, and you'll see clumps of butter fat begin to form, leaving liquid buttermilk in the bottom of the bowl. If liquid begins to splatter, use a pouring shield or lay a small towel over the top of the Stand Mixer.
SEPARATE FROM BUTTERMILK: Strain fat solids from the buttermilk using a fine mesh strainer or cheesecloth over a bowl to catch the buttermilk. Return fat solids to the Stand Mixer bowl without the buttermilk and whip at Speed 10 again. You may be able to squeeze a bit more buttermilk out.
Scrape butter out of the Whip and place in the strainer. Pour cold water over butter to rinse away any remaining buttermilk. Discard water and rinse butter twice more. You now have spreadable, unsalted butter ready to be garnished.
ADD HERBS AND FLOWERS: Tear herb leaves and flower petals into small bite size pieces. Remove any stalks and sepals. You don’t want a whole mouthful of a flower in your butter.
Spread butter on a tray and sprinkle with flowers, herbs and flavors. You can now spread this on bread or crackers.