Butter rosettes are small butter portions piped into a lovely flower-like shape. They make a charming addition to your table when served with bread rolls or a special homemade loaf.
Guests can enjoy their own individual, fancy butter rosettes presented on a knife or in a small bowl. It adds a special touch to any meal!
What's great about these butter rosettes
- You don't need any special moulds to make these, just a star tip and a piping bag.
- Unique presentation idea for table top butter.
- It's a great way to help with better portion control.
- More hygienic than everyone dipping into the same butter dish.
- Any untouched, leftover rosettes can be frozen and re-used.
- With just a few simple steps, you can transform plain butter into something special for a memorable dining experience.
Notes on the butter
- The butter will need to be soft, like buttercream, ice cream or toothpaste.
- Leave the butter out of the fridge for a few hours to soften up to room temperature.
- To speed up the process, you can use a microwave-safe glass bowl. Fill it with about an inch of water and heat it in the microwave until the water boils.
Remove the bowl from the microwave, discard the water, and quickly turn the bowl upside down over the butter. The residual heat from the bowl will soften the butter, making it easier to work with.
Leave it for a few minutes and your butter will be ready to shape into beautiful rosettes.
- Use a fork and squish the butter until it's the right piping consistency.
- Ensure it's lump free, otherwise you might clog up the piping tip, or the rosettes will not pipe consistently.
- We use a Wilton 4B open start tip. It has an opening of 10mm.
**You can use different star tips for different butter shapes.
- Cut a big enough hole in the bag so none of the bag covers any part of the star tip.
- Place the bag inside a glass to free up your hands when filling the bag with butter.
The piping surface
- Prepare the surface you're piping onto by placing a sheet of wax paper or parchment paper on a baking sheet. You will need a surface area of about 20cm x 30cm for 30 rosettes.
- Scrunch up the wax or baking paper, then smooth it out again. This helps to make it lay flat if it's curling up.
- Using a baking tray lined with paper simplifies the process of transferring the rosettes to the fridge for firming up before serving.
**Please see the recipe card below for detailed steps on how to make butter rosettes.
- Finely chop some herbs or garlic to mix in with the butter.
- Present the rosettes on the blades of vintage knives.
- Provide each guest with a beautiful pinch bowl full of butter rosettes.
- Place a few around the edges of bread plates.
Any untouched, leftover rosettes can be frozen and re-used. Pack single layers of rosettes into an airtight container. Separate each layer with a piece of wax paper and freeze for up to three months.
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How to make butter rosettes
- 1 open star piping tip, 10mm opening - like a Wilton 4B
- 1 piping bag
- 150 grams salted butter
- a pinch of salt - only to be used if unsalted butter is used
- Leave the butter out of the fridge for a few hours to soften up. It needs to be the consistency of toothpaste, or buttercream. **See blog post for tips on how to speed up the process.Squash the butter with a fork until the consistency is smooth and pliable.
- To create a surface to pipe onto, place a piece of wax paper or baking paper on a small tray. The paper should be about 20cm x 30cm.
- To prepare the piping bag, insert the star tip and cut a hole wide enough for the open star end to peek through. Make sure that none of the bag covers the pattern on the tip. This ensures proper piping and allows the design to come through beautifully.
- To make filling the piping bag with butter easier and free up your hands, place the piping bag in a glass with the tip facing downwards. Pull the sides of the bag over the glass, securing it in place.
- Fill the piping bag with the butter.
- Remove the bag from the glass. If the butter doesn't reach the tip, lay the bag flat on the kitchen counter and use a flat object, like a Tupperware lid, to 'squidgy' the butter towards the tip.
- Twist the back of the bag tightly to keep the butter concentrated towards the tip.
- Start piping small rosettes onto the baking paper. Squeeze until the rosette is as big as you want it and lift the tip straight up to break away from the butter. Repeat until you've used up all the butter.If you made a few boo-boos, just scrape the butter off the paper and place it back in the piping bag to re-pipe.
- Place the tray of rosettes in the fridge to firm up.
- To remove the butter rosettes, gently slide a knife underneath each one and lift it up. They should come off easily without any resistance.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.