Homemade Sweet Butter with Edible Flowers
This happy accident happened when I overwhipped heavy cream while making Chantilly cream for my Victoria Sponge cake. But not to worry, it turned out to be delicious, beautiful butter.
Ingredients
- 2 cup heavy whipping cream
- 1 tbsp confectioners' sugar
- 1 tsp pure vanilla extract
- pinch sea salt
- edible flowers optional
Instructions
- In a stand mixer fitted with the whisk attachment, add your heavy whipping cream, confectioners' sugar and vanilla. Whip on medium speed until it starts to become grainy.
- Once it reaches that point, cover the bowl loosely with some plastic wrap to ensure you don't send bits of butter flying all around the kitchen as you turn up the speed to high. Whip on high until it all comes together on the whisk and starts to release all the water into the bottom of the bowl.
- Discard the liquid at the bottom of the bowl and place the butter on top of some plastic wrap. Sprinkle with a little sea salt and the petals of edible flowers, if using, and use the plastic wrap to fold it or roll it up into a log. Refrigerate.
- I served this sweet butter with slices of baguette and jam. Use it on whatever your heart desires!