Have you always thought butter pats and moulds in fanciful shapes were adorable? They can be one of the small details that make a dinner party or event so special. In addition to being unique, butter moulds are easy to make.
- Skill level:
- Moderately Easy
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Things you need
- Unsalted butter
- Small mould
Soften the butter.
Spoon the butter into the mould. Use the spatula to work it in.
Press down firmly on the butter with the spatula, making sure to get out all air pockets.
Swipe the spatula across the top of the mould to even out the moulded butter and get rid of excess butter. This will ensure the butter pats lay flat when flipped over.
Place the mould in the freezer for about 1/2 hour.
Place a plate over the open end of the pan mould, flip over and run warm water over the pan. Jiggle the pan for a few seconds to release the butter moulds.
Tips and warnings
- You may want to sprinkle the finished butter moulds with sea salt for added taste.
- For extra tasty butter, place butter in a storage bag and add flavourings (citrus zest, maple syrup, herbs or honey). Knead the butter and flavourings well to evenly distribute the taste. Then make moulds following the steps provided.
- Don't melt the butter. The fat will separate from the milk solids.
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