This recipe turns regular butter into a light, airy, and easily spreadable version. Using home-churned butter will give you the freshest and most delicious results.
Ingredients
- Home-churned Butter: 1 cup, at room temperature (or store-bought unsalted butter)
- Salt: 1/2 teaspoon (if using unsalted butter)
- Optional Mix-ins:
- For Sweet Whipped Butter: 2 tablespoons honey or maple syrup, 1/2 teaspoon cinnamon
- For Savory Whipped Butter: 1 tablespoon finely chopped fresh herbs (e.g., rosemary, thyme, chives), 1 clove minced garlic, or 1 tablespoon grated Parmesan cheese
Directions
- Soften the Butter: The most important step is to start with very soft butter. Let it sit at room temperature for at least 30-45 minutes. It should be soft enough to easily indent with your finger. If you are using home-churned butter, its fresh, creamy flavor will shine through even more.
- Whip the Butter: Place the softened butter and salt (if using) in the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat on medium-high speed for 3-5 minutes. The butter will become light, fluffy, and noticeably paler in color. Scrape down the sides of the bowl as needed.
- Add Flavor (Optional): If you are adding any mix-ins, reduce the mixer speed to low and add your chosen ingredients. Increase the speed to medium-high again and whip for another minute until everything is well combined.
- Store: Transfer the whipped butter to an airtight container. It can be stored at room temperature for a day or two, but it is best kept in the refrigerator for up to two weeks.