2 Cups Cold Heavy Whipping Cream

1 tsp ground culinary lavender

1 Tbsp-1/2 C Honey depending on preference

Add 2 cups of cold heavy whipping cream to a chilled mixing bowl. I like to put the mixing bowl in the freezer for about 30 minutes before beginning. Beat cream until butter separates from buttermilk. Scraping the mixing bowl occasionally as you whip the cream. Next remove the beater from the mixer as most of the butter will be stuck to the beater. Place some cheesecloth in a fine mesh strainer over a bowl to separate the butter from the buttermilk. Work the butter free from the beater. Pour buttermilk over butter to ensure to get any small bits of butter that may be left behind. Squeeze cheesecloth to remove any excess buttermilk. Be sure to save the buttermilk for future recipes such as biscuits, which would pair nicely with the butter. After removing excess buttermilk prepare an ice bath to rinse butter in. Squeeze butter between my fingers to rinse in ice bath. Repeat this process 2-3 times until the water is longer a milky color. Once butter is washed, place back in cheesecloth to squeeze out any excess moisture from the waterbath. After removing as much moisture as possible, place butter in a bowl. Finely grind 1 tsp of dried culinary lavender and add to butter. Next add honey. Honey can be adjusted to your sweetness preference. You can add as little as a tablespoon for a slight hint of honey or do as much as 2 parts butter to 1 part honey. For example 1 cup of butter to a ½ cup of honey. You can incorporate the honey and lavender into the butter by hand or place back into the mixer. Once butter has reached preferred consistency, place butter in an airtight container and refrigerate.

Enjoy!

If you enjoyed today’s video, I’d love for you to like, share, or subscribe—it’s a wonderful way to help others discover ‪@CookingWithLavender‬ as well as enjoy this delicious recipe.