Honeysuckle Butter

Name: Honeysuckle Butter
Prep time: 20 min
Total time: 20 min
Yield: 16
Cuisine: American
Ingredients: 1.5 cup Fresh honeysuckle; 3 cup Heavy cream; Salt

20 mins prepServes 16

Inspired by an antique butter mold, this recipe details how to infuse heavy cream with fresh honeysuckle to create a delicate and flavorful homemade butter. The butter is whipped until separated, optionally salted, and then pressed into a mold for a charming finish.

16 servings

What you need

1 ½ cup fresh lavender

3 cup heavy cream

1 salt

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Instructions

1. Infuse about 1.5 cups of fresh honeysuckle in 3 cups of heavy cream for 3 days.
2. Strain out the honeysuckle.
3. Whip the cream on high speed for about 8 minutes until it separates into butter and buttermilk.
4. You can optionally fold salt into the butter at this stage as you squeeze out the excess liquid.
5. Chill a butter mold.
6. Press the butter into the chilled mold while it is still cold but pliable.

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Honeysuckle Butter

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