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    Home » Sauces and Butters

    Whipped Butter

    Published: Apr 24, 2022 by Lee-Ann · 6 Comments

    Jump to Recipe - Print Recipe

    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.

    white ramekin filled with whipped butter on a wooden board with parsley

    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
    • What you need to make whipped butter
    • How to make whipped butter
    • Top tips
    • Variations and serving suggestions
    • Other recipes you may enjoy
    • Fastest Ever Whipped Butter
      • Ingredients
      • Instructions
      • Notes

    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

    image showing ingredients needed to make this recipe with labels
    • butter - salted or unsalted
    • milk

    *Please see the recipe card below for exact quantities and detailed instructions

    How to make whipped butter

    1. Place some cubed butter in a bowl.
    2. Add milk.
    images showing process of making this recipe
    1. Cover the bowl with a clean tea towel.
    2. Mix on low speed to incorporate the milk.
    collage of images showing how to make recipe
    1. Continue mixing on high speed.
    2. Until butter is light and fluffy.
    step by step photos showing how to cook recipe

    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!

    white ramekin filled with whipped butter on a wooden board with parsley

    Fastest Ever Whipped Butter

    Learn how to make your own restaurant style whipped butter at home with my super easy 2 ingredient recipe, plus my do's and don'ts!
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 4 minutes
    Serving: 16
    Calories: 68kcal
    Author: Lee-Ann Grace

    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 butter
      2 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.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Ceejay

      June 30, 2022 at 12:57 pm

      Hi, May I ask if I can used UHT full fat milk?

      Reply
      • Lee-Ann

        June 30, 2022 at 2:15 pm

        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!

        Reply
        • Ceejay

          July 11, 2022 at 6:28 pm

          May I know what kind of milk you used specifically?

          Reply
          • Lee-Ann

            July 12, 2022 at 2:10 pm

            Hi Ceejay, I used full fat (3.2%) cow's milk.

            Reply
    2. Lena

      April 27, 2022 at 11:31 am

      5 stars
      This was so easy to make, thanks for sharing!

      Reply
      • Lee-Ann

        April 27, 2022 at 11:32 am

        You're welcome, Lena x

        Reply

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