• In a large bowl, beat cream and salt at medium-high speed with an electric mixer until butter forms and separates from liquid, 15 to 20 minutes. Remove butter from bowl, squeezing to remove any liquid.
• In a medium bowl, combine butter and paprika, beating until uniform. Set aside.
• Line a rimmed baking sheet with parchment paper. Set aside.
• Transfer butter mixture to a pastry bag fitted with a star tip*. Pipe butter rosettes onto prepared baking sheet. Cover baking sheet with plastic wrap and refrigerate until firm. Transfer butter pats to an airtight container†, and refrigerate until needed.

*For testing purposes, we used a medium star tip. Satisfactory results can also be achieved with a large star tip. A small tip is not recommended.

†For picture-perfect pats, place a piece of parchment paper or waxed paper between layers. 

(Pictured with French Rolls)