Yesterday I shared a toasty, yummy fall drink that I garnished with cute little butter hearts. It is a little embellishment that can be done ahead of time and adds a whole lotta ‘wow’ to your next butter garnished dish…or drink.
Make you butter mixture by adding 1 teaspoon cinnamon and 1 teaspoon sugar to a stick of softened butter. Mix well. Put the butter mix in the center of a piece of wax paper.
Gently bring the ends of the wax paper together, and gently rub the paper between your thumb and forefingers (close to the butter) until the butter is settled in the middle and evenly distributed. “Gently” is the key word here. Pinch the top to make a ‘teardrop’ shape.
Place a pencil in the other side (the thick side, outside of the wax paper) to form an indentation the length of the butter. Refrigerate this way until it is hardened.
Once it is hardened enough, unwrap the butter and use a sharp knife to cut into slices. The bottom/point of the heart should be up as you cut. The hearts will break if the butter is too hard, so you may need to let it sit at room temperature for a minute. Store your butter hearts in the refrigerator until you are ready to use.
Super cute, right? I think I will store this one away for Valentine’s Day next year! Enjoy!
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