Frances Bissell

Fairy butter

Preparation info
  • Makes about

    115 g

    • Difficulty

      Easy

Appears in
The Floral Baker: Cakes, Pastries and Breads
The Floral Baker

By Frances Bissell

Published 2014

  • About

This is based on a traditional eighteenth-century recipe and, as well as the perfect decoration for orange fairy cakes, I suggest this as an alternative to clotted cream when you are serving warm scones for tea. It is also good with griddle cakes, crumpets and all similarly nostalgic tea breads.

Ingredients

  • yolks only of 2 large hard-boiled eggs
  • 1 tablespoon orange flower water
  • 1

Method

And of course, with a tint of pink food colouring and rosewater in place of orange flower water, you have rose fairy butter for rose petal fairy cakes.

Pound the egg yolks with the liquid and the icing sugar then thoroughly mix with the sugar. When well mixed, let the butter firm up slightly in the refrigerator and then push it through a sieve, letting it fall loosely in a heap.