How to make a flower from butter I learned from a chef at Russia many years ago. We can make flowers in advance and use when you need it. If flowers come out how you like at first, just remember, “Practice is the best teacher.”
How do I use in my kitchen? On side dishes, on liver pate, on stakes, on toast, baked potato (looks great on sweet potato, because of contrast) whatever you use butter.
We can decorate caviar sandwiches, tiny flowers look great on pink and black caviar. We can leave a few pearls of pink caviar and freeze it for the future garnish. So, when time to serve fish you can decorate the center of your flower with pink caviar. Like example, butter and mashed potato almost same color, so flower much better looks with the pink center and caviar match seafood dishes perfectly (of course, if you eat caviar).
I use the flower from butter garnishing herb (green) butter – great addition to holiday table.
Knife round shape and refrigerated butter. The shape of the knife is important, it makes petals looks like on the photos.
1. Make curl from butter and it will be the center of your flower.
2. Create shorter curl with the shape like petal and attach to center.
3. Continue attaching petals around the center.
4. When you will be satisfied with your flower looks to turn it upside down and secure bottom of the flower by the smoothing surface. So, your flowers are not going to loose petals when you store in a bag.
5. Place on cutting board and freeze it. Frozen flowers store in a plastic bag and keep in the freezer.