Description
This Honey Lavender Butter recipe combines creamy homemade butter with a subtle floral aroma and a touch of natural honey sweetness. Perfect for enhancing breads, scones, or biscuits with a delicate lavender flavor and smooth, rich texture made from scratch using fresh heavy cream.
Ingredients
Butter Base
- 2 cups heavy cream
- 1/4 teaspoon salt
Flavorings
- 1/2 teaspoon honey
- 1/4 teaspoon dried lavender flowers
Instructions
- Whip the Cream: Using an electric mixer, whip the heavy cream on medium to high speed for 5-10 minutes until the butterfat separates from the buttermilk, forming clumps of butter.
- Drain Buttercream: Carefully drain off the liquid buttermilk, leaving the solid butter behind in the mixing bowl.
- Add Honey and Salt: Stir the honey and salt into the freshly made butter until evenly combined, enhancing the sweetness and seasoning.
- Incorporate Lavender: Gently crush the dried lavender flowers with your hands to release their fragrance and stir them evenly into the butter mixture.
- Chill (Optional): Refrigerate the honey lavender butter for about 10 minutes to firm it up before serving, helping the flavors meld together.
- Serve: Serve the butter spread on warm bread, scones, or biscuits for a delightful floral and sweet accent.
Notes
- You can adjust the honey amount to taste for more or less sweetness.
- Ensure the dried lavender is culinary grade and free of pesticides.
- For a smoother texture, rinse the butter under cold water to remove excess buttermilk before adding flavorings.
- Store the butter in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: American
