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!
Servings 16
Calories 68kcal
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.
Nutrition
Calories: 68kcal