Sunday Butter: Magnolia ButterCREAM!
Magnolia Snack Cakes with Rose Wilde
After eating and cooking thousands of meals across the globe, I have landed upon a singular truth - nothing beats bread & butter.
Butter is a blank canvas. A beautiful white space in which you may paint your strange desires, utilize wild ingredients, and work within the season.
I will share my favorite butter recipes and bread pairings every week: no measuring (usually), no long preamble, just the best combinations. Please enjoy.
Magnolia German Buttercream
(Rose Wilde Style)
The Elements
4 packed handfuls of magnolia petals, plus more for plating
4oz whole milk
2 egg yolks
1tbsp corn starch
2oz cane sugar
12oz butter
pinch of salt
The ButterCREAM Guide
Pick fresh magnolia blossoms and pull off the petals. Put petals in a small container and pour milk over, crushing petals with your hands to release flavor. Let steep overnight.
Strain milk into a heatproof bowl. Add yolks, corn starch and sugar whisking to combine. Place over a pot with two inches of simmering water. Continue whisking till mixture thickens, about 6-8 minutes. Strain into a container, press food wrap directly onto the surface of the custard and move to your fridge till completely chilled.
Remove custard and use a hand mixer or stand mixer to beat in room temperature butter till light and fluffy.
The “Magnolia Snack Cake” Guide
Bake your favorite cake. Add Earl Grey tea to the batter, if desired. Once baked and cooled, cut or punch thin slices to fit inside the fresh magnolia blossoms. Pipe buttercream on both ends of the cake piece and place inside of the magnolia. Top with pistachios (optional) and SNACK!
Yummmmm