How to make butter rosettes

Three knifes with three butter rosettes on each blade.

Butter rosettes are small portions of butter piped into a flower-like shape. They look great served with bread rolls or a special loaf of bread. Each individual guest can have their own butter rosettes presented to them on a knife, or in a small bowl.

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Course: Side Dish

Cuisine: International

Prep Time: 10

Total Time: 10

Servings: rosettes

Calories: 36kcal

Author: Maretha Corbett

Equipment

1 open star piping tip, 10mm opening - like a Wilton 4B
1 piping bag

Ingredients

▢ 150 grams salted butter
▢ a pinch of salt - only to be used if unsalted butter is used

Instructions

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.

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