Molding Butter
with Rycraft Silicone Molds
Molding butter is easy and lots of fun, especially when you can serve
beautiful pats of butter that will delight your dinner guests!
This was my first attempt at molding butter with a silicone mold.
I found it super easy. I think you will, too.
And you’ll have beautiful pats of butter to serve your guests.
Have fun!
Supplies you'll need
1 or more Rycraft silicone molds
Butter at room temperature
A spatula or wide butter knife
A decorative dish in which to serve the molded butter pat
A refrigerator or freezer
Instructions
Bring a stick of butter to room
temperature.
First work butter into all the crevices of the design. Then spread it into the corners of the round cavity.
Then fill the mold, continuing to push the butter down into all the nooks and crannies of the design.
Turn the mold over and check
that the butter has filled in all
of the mold, the details of the
design as well as the edges of
the mold cavity.
Fill the mold so that the butter is higher than the edges of the mold.
The butter should be above the edges of the mold for the best results. I tried making thin pats, but they don’t hold up as well as the thick pats do… and they got soft much faster after unmolding them.
Use a flat spatula to gently skim
the excess butter from the back of
the mold.
When excess butter has been
scraped away, the back of your butter pat should be flat.
I used just a little more than 2 tablespoons of butter to fill the mold.
Place the mold in the freezer and set your timer for 30 minutes. Adjust the time up or down depending on how long it takes your freezer to harden the butter pat. Do not remove from the freezer until it is very firm.
Remove mold from freezer and get your serving dish ready. I used a tiny cut-glass bowl.
Gently pull sides of mold away from the pat of butter, all the way around the mold. Then gently loosen it from the design until it is ready to fall out.
Gently release the butter pat into your hand or onto the counter. Look at the detail you get from a silicone mold.
As you can see with the Thistle mold, I didn’t get the butter pressed down deep enough into the sides of the mold so the edges look raggedy. You can smooth out any imperfections with your fingers when the butter softens just a bit.
Place the butter pat on the serving dish. As you can see, no butter was left inside of the mold. Wash the mold with hot soapy water and dry thoroughly before storing.
A beautiful 2″ round pat of butter in an elegant serving dish to grace your table.