Start by pouring 2 cups of chilled heavy cream into a mixing bowl. Using an electric mixer, whip the cream on medium-high speed for about 5 to 10 minutes until thick, clumpy butter forms.

Carefully tilt the bowl to drain off the buttermilk into a separate container, ensuring the butter stays in the bowl. This prevents the butter from becoming watery.

Add ½ teaspoon of honey and ¼ teaspoon of fine salt to the butter. Gently fold and stir until fully incorporated without overmixing.

Next, take ¼ teaspoon of dried lavender flowers, gently crush them, and mix them into the butter mixture.

If you prefer firmer butter, transfer it to a container and refrigerate for 10 to 15 minutes. Alternatively, serve immediately for a softer texture.