So you think Whipped Butter is something you need to go out to a restaurant for? Think again! I am going to show you how to make your own soft and fluffy whipped butter at home.
Wow your friends and family with my super quick and easy homemade whipped butter recipe using only 2 ingredients.
Unlike most whipped butter recipes, with my easy method we don't need to use pre-softened butter which means it's super quick.
I also share all the hints and tips about what did and didn't work for me in my Top Tips section, you can find them after the photos below.
Table of Contents
Why you will love whipped butter
- Fast, with 2 ingredients.
- Looks fancy, but really easy to make!
- Spreads more easily than plain butter.
- It's butter - that's whipped until it's soft and fluffy. Fluffy butter. Mmmmm.
What you need to make whipped butter
- butter - salted or unsalted
- milk
*Please see the recipe card below for exact quantities and detailed instructions
How to make whipped butter
- Place some cubed butter in a bowl.
- Add milk.
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- Cover the bowl with a clean tea towel.
- Mix on low speed to incorporate the milk.
- Continue mixing on high speed.
- Until butter is light and fluffy.
Top tips
- You can choose to use salted or unsalted butter, both whipped up the same for me.
- The butter can be cold out of the fridge or softened on the bench for a while too. I got the same result with each, so I go with cold because it's quicker!
- Chopping the butter into cubes before mixing means that even though it's cold, the butter doesn't get caught up in the beaters as much.
- The volume of the butter will increase a little once it's whipped.
- A hand held mixer worked great, but a food processor didn't work.
- I suggest whipping the butter in a big/high-sided bowl - it splashes a lot when you start mixing! I also use a clean tea towel to catch the splatters.
- A word of warning... if you aren't using it straight away, you will still need to take the finished butter out of the fridge to soften slightly before using. It won't be soft and spreadable straight out of the fridge.
Variations and serving suggestions
- Add some honey and vanilla after the butter is finished whipping for a sweet whipped honey butter.
- Fold through some chopped fresh herbs or pesto at the end for a savoury butter variation.
- Make it into smoked butter by using unsalted butter and adding smoked salt to taste.
- Spread this fluffy butter on anything you put normal butter on, but you just wish it was more spreadable!
- Great on waffles or pancakes.
Other recipes you may enjoy
Cafe de Paris Butter - a gorgeously savoury compound butter, perfect for topping your next steak.
Basil Pesto Butter - do you love pesto AND butter? This flavoured butter is the perfect combination of both!
Brandy Butter - a "hard sauce" that melts into a golden river of creamy, buttery brandy sauce when it hits your warm dessert.
Bacon Compound Butter - this bacon flavoured butter combines bacon along with bacon fat, unsalted butter and chives for a rich, tasty spread that goes on anything!
📖 Recipe
Fastest Ever Whipped Butter
Ingredients
- 150 g butter (cold is fine) cubed
- 2 tablespoon milk I used full fat
Instructions
- Place butter into a large bowl, along with the milk.150 g butter2 tablespoon milk
- Before switching it on, place your hand-held mixer into the bowl and then cover the top of the bowl with a clean tea towel (see the images above).
- Mix on low speed for 1 to 2 minutes to incorporate the milk.
- Once the milk is incorporated, continue mixing on high-speed until butter is light and fluffy, scraping down the sides as needed.
- If not using immediately, refrigerate until needed (see my notes).
Notes
- You can choose to use salted or unsalted butter, both whipped up the same for me.
- The butter can be cold out of the fridge or softened on the bench for a while too. I got the same result with each, so I go with cold because it's quicker!
- Chopping the butter into cubes before mixing means that even though it's cold, the butter doesn't get caught up in the beaters as much.
- The volume of the butter will increase a little once it's whipped.
- A hand-held mixer worked great, but a food processor didn't work.
- I suggest whipping the butter in a big/high-sided bowl - it splashes a lot when you start mixing! I also use a clean tea towel to catch the splatters.
- A word of warning... if you aren't using it straight away, you will still need to take the whipped butter out of the fridge to soften slightly before using. The finished butter won't be soft and spreadable straight out of the fridge.
Want to save this recipe?
Email yourself a link to this page and come back later.
Can I use straight up Heavy Whipping Cream?
Sorry Bob, but I think you are probably looking for a recipe about how to make butter from scratch rather than this one.
Hi, May I ask if I can used UHT full fat milk?
Hi Ceejay! Unfortunately I haven't tried that, no. If you do decide to give it a go I would love to know how it turns out. It may be helpful to other readers too!
May I know what kind of milk you used specifically?
Hi Ceejay, I used full fat (3.2%) cow's milk.
This was so easy to make, thanks for sharing!
You're welcome, Lena x