Flower Butters, Creams & Spreads
Butter |ˈbətər| noun
a pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.
• [with adj.] a substance of a similar consistency : cocoa butter.
spread (something) with butter : she buttered the toast | [as adj.] (buttered) lavishly buttered bread.
look as if butter wouldn't melt in one's mouth informal appear gentle or innocent while typically being the opposite.
butter someone up informal flatter or otherwise ingratiate oneself with someone.
ORIGIN Old English butere, of West Germanic origin; related to Dutch boter and German Butter, based on Latin butyrum, from Greek bouturon ‘cow cheese’.
butter someone up informal there she goes, buttering up the boss again flatter, sweet-talk, curry favor with, court, wheedle, cajole, persuade, coax, compliment, get around, prevail on; be obsequious toward, be sycophantic toward, toady to, fawn on, make up to, play up to, ingratiate oneself with, suck up to, be all over, soft-soap.
Cream |krēm| noun
1 the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient : strawberries and cream | [as adj.] a cream sauce.
• the part of a liquid that gathers at the top.
• figurative the very best of a group of people or things : the paper's readership is the cream of American society.
• a sauce, soup, dessert, or similar food containing cream or milk or having the consistency of cream : a can of cream of mushroom soup.
• a candy of a specified flavor that is creamy in texture, typically covered with chocolate : a peppermint cream.
2 a thick liquid or semisolid cosmetic or medical preparation applied to the skin : shaving cream | moisturizing creams.
3 a very pale yellow or off-white color : the dress is available in white or cream | [as adj. ] a cream linen jacket.
Cream [trans. verb]
1 work (butter, typically with sugar) to form a smooth soft paste.
• [usu. as adj.] (creamed) mash (a cooked vegetable) and mix with milk or cream : creamed turnips.
• add cream to (coffee).
2 rub a cosmetic cream into (the skin) : Madge was creaming her face in front of the mirror.
3 informal defeat (someone) heavily, esp. in a sports contest.
• (often be creamed) hit or collide heavily and violently with (someone), esp. in a car : she got creamed by a speeding car.
4 [intrans.] vulgar slang (of a person) be sexually aroused, esp. to the point of producing sexual secretions.
• [trans.] moisten (one's underpants) due to such arousal.
Cream PHRASAL VERBS
cream something off take the best of a group of people or things, esp. in a way that is considered unfair : the schools cream off some of the better students.
• make a disproportionate or excessive profit on a transaction.
ORIGIN Middle English : from Old French cresme, from a blend of late Latin cramum (probably of Gaulish origin) and ecclesiastical Latin chrisma (see chrism).
Milk |milk| noun
an opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young.
• the milk of cows (or occasionally goats or ewes) as food for humans : a glass of milk.
• the white juice of certain plants : coconut milk.
• a creamy-textured liquid with a particular ingredient or use : cleansing milk.
draw milk from (a cow or other animal), either by hand or mechanically.
• [intrans.] (of an animal, esp. a cow) produce or yield milk : the breed does seem to milk better in harder conditions.
• extract sap, venom, or other substances from.
• figurative exploit or defraud (someone), typically by taking regular small amounts of money over a period of time : [with complement] he had milked his grandmother dry of all her money.
• figurative get all possible advantage from (a situation) : the newspapers were milking the story for every possible drop of drama.
• figurative elicit a favorable reaction from (an audience) and prolong it for as long as possible : he milked the crowd for every last drop of applause.
in milk (of an animal, esp. a cow) producing milk.
it's no use crying over spilt (or spilled) milk proverb there is no point in regretting something that has already happened and cannot be changed or reversed.
milk and honey prosperity and abundance. [ORIGIN: with biblical allusion to the prosperity of the Promised Land (Exod. 3:8).]
milk of human kindness care and compassion for others. [ORIGIN: with allusion to Shakespeare's Macbeth.]
ORIGIN Old English milc, milcian, of Germanic origin; related to Dutch melk and German Milch, from an Indo-European root shared by Latin mulgere and Greek amelgein ‘to milk.’
Milk: Thesaurus verb
1. Pam was milking the cows draw milk from, express milk from.
2. milk a little of the liquid draw off, siphon (off), pump off, tap, drain, extract.
3. milking rich clients exploit, take advantage of, cash in on, suck dry; informal bleed, squeeze, fleece.
Margarine |ˈmärjərən| noun [FAKE BUTTER typically made from carcinogenic Monsanto GMO soybeans]
a butter substitute made from vegetable oils or animal fats.
ORIGIN late 19th cent.: from French, from Greek margaron ‘pearl’ (because of the luster of the crystals of margaric acid) + -ine 4.
How To Make Flower Butter:
- 1/2 to 1 cup chopped fresh or dried petals
- 1 pound sweet unsalted butter, room temperature
- Finely chop flower petals and mix into softened butter.
- Allow the mixture to stand at room temperature overnight to allow the flavors to fuse.
- Chill for a couple of weeks or freeze for several months.
Chive Flower Butter
Have fun experimenting and let your senses be your guide when it comes to making the butter. It’s fine to simply add more or less of the flowers and flavourings to suit your palate, however here’s an example recipe with quantities to start you off…
- 125g unsalted butter at room temperature
- 3 tablespoons finely chopped chives
- 2 tablespoons finely chopped chive flowers
Making any flower butter involves the same process:
- First, remove the petals from the flowers and wash them well in cold water.
- You only want petals, no woody stalks and no bugs!
- Gently pat them dry in a towel.
- Finely chop the flowers and any leaves (this is easier if you roll the petals into a small ball before cutting them)
- Cut a slab of room-temperature butter into pieces and mash with a fork.
- When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
- With a rubber spatula put the mixture into a ramekin or decorative bowl.
- Refrigerate until serving time. Flower butters can be frozen in sealed containers for up to 3 months.
Flower Butter Foods
Lavender-Lemon Verbena Cake
- Add lavender to lemon verbena for an aromatic cake. Preheat oven to 350 degrees Fahrenheit. Oil and flour the cake pans.
- Combine butter, sugar, lemon verbena leaves and lavender flowers. Cream ingredients until smooth.
- Combine cake flour, baking powder, sugar and salt. Blend with sugar mixture.
- Beat together apple juice, milk, eggs and lemon extract. Combine with dry mixture. Mix with a hand mixer at medium speed until batter is smooth. Pour batter into cake or cupcake pans.
- Bake cupcakes 25 - 30 minutes for a sheet cake. Test cake with a toothpick. When the toothpick comes out of the center clean, the cake is done.
- 1 cup powdered confectioner’s sugar
- 2 tablespoons dried culinary lavender flowers
- 2 tablespoons milk
- 2 teaspoons light corn syrup
- food coloring if you choose; red + blue
- In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. (we let it stand for a few hours)
- When ready to use, sift the mixture into a medium size bowl; discard lavender flowers OR save to top off cookies as decoration.
- Add milk and corn syrup, mixing well.
NOTE: additional sugar or milk may need to be added to make frosting easy to spread, spread on cooled cookies.
Lavender Tea Cookies
- 1 tablespoon dried culinary lavender flowers
- 1 cup butter, room temp
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- In a mortar, grind lavender leaves with the pestle. (we used a food processor)
- In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract and lemon extract. (The smell is amazing!)
- Add flour and salt; mix until combined (dough should be soft but not sticky.)
- Refrigerate 1-2 hours or until dough is firm.
- Preheat oven to 325 degrees F. Remove dough from fridge.
- On a lightly-floured surface, roll dough apprx 1/4″ thick with your rolling pin
- Cut into desired shapes with your favorite cookie cutters and place onto ungreased cookie sheets.
- Bake 12-15 minutes or until cookies are lightly browned around the edges.
- Remove from oven and cool on wire cooling racks.