Flower butter recipe
Flower Butter recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 1 stick butter, soft
- 1/4 cup fresh flowers (petals only), washed and dried
- 3 Tablespoons confectionery sugar
- 1 teaspoon extract (almond, vanilla, lemon, or orange), optional
Place butter, sugar, and extract in food processor, mix until well blended. Add flowers; blend. This can be rolled into a log and refrigerated and later sliced or served in a jelly dish. Garnish the top with a fresh whole flower.
Notes:If serving in a jelly dish, garnish with fresh pansy or Johnny-Jump-Up.
Serves:12 Preparation time: 5 minutes
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