Food My Muse

0 Prepare the Butter: let 8 ounces of butter come to room temperature and place the other 8 ounces in the freezer for 15 minutes. Slice the frozen butter brick lengthwise into 3 even pieces. Place the planks on parchment paper and refrigerate.
1 Whip the Butter: Combine the room temperature 8-ounce butter brick and heavy cream in a large mixing bowl. Whip for 5 to 6 minutes until fluffy. Set aside half of the whipped for frosting.
2 Mix the Herb Filling: To the other half of the whipped butter, add lemon zest, chives, dill, Parmigiano, flaky sea salt, and black pepper to the remaining half of the whipped butter. Whip until fully incorporated.
3 Make the Butter Cake: Remove the chilled butter planks from the refrigerator. Spread 1/2 of the herbed whipped butter evenly onto the first plank. Place the second plank on top and spread the other half on top of that one. Place the third plank on top and press the stack together gently, scraping the sides smooth with a knife. Wrap tightly in plastic wrap and refrigerate for 30 minutes to set.
4 Frost and Decorate: Unwrap the chilled butter cake and, using a spatula, spread a thin layer of the plain whipped butter on all sides. Refrigerate for 20 minutes to set. Transfer the remaining plain whipped butter to a piping bag. Pipe decorative borders along the edges, and using a different tip decorate the top (see photos and Nadia's Tips). Top with mini radishes, edible flowers, and dill flowers. Serve with toasted bread or crackers.