As an Amazon Associate, I earn from qualifying purchases.
This amazing Whipped Butter recipe will elevate anything you spread it on or dip into it. Bread, veggies, and breakfast treats are all instantly transformed when you learn how to make whipped butter!
Want to pretend your kitchen table is a fancy restaurant? If so, make a quick batch of this whipped butter and your dinner is instantly elevated.
And if “dinner” just means you, a warm baguette, and a dish of this butter, you’ll get no judgment from me.
If you’re asking if whipped butter is the same as regular butter, the answer is “kind of”. It is just regular butter (either salted or unsalted), but it has been mixed with a liquid such as milk, oil, or water.
Whipping regular butter makes it light and airy, which makes it delicious and very spreadable.
Ingredients
This recipe needs just two simple ingredients:
- Butter – salted or unsalted will work here
- Milk
I used whole milk, but you can use 2% or half-and-half. You can also use a neutral-flavored oil or even water. Water impacts the overall deliciousness of this recipe, but it will work.
How to Make Whipped Butter
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Cut your butter into cubes. This is going to make the whipping process easier and faster. You can use either salted or unsalted; the results are going to turn out the exact same.
If you’re using a stand mixer, place the cubed butter and the liquid into the mixer bowl. Start with the paddle attachment, cover the mixer with a clean tea towel, and mix on medium-low for a few minutes, or until the butter and liquid are combined.
If you are using a hand mixer, choose a very very deep bowl to keep the mixture from splashing everywhere. Mix on low until everything is combined.
If using a stand mixer, I prefer to switch to the whisk attachment for the next part. If you’re using a hand mixer, keep using the same beater attachments.
Increase the mixer’s speed to high and process until the butter is light and airy. You may need to scrape down the sides of the bowl a few times.
Variations
The possibilities for variations on homemade whipped butter are endless!
Add in chopped garlic, chopped fresh or dried herbs (chives, tarragon, basil, rosemary, and parsley would be fantastic), honey, maple syrup, miso paste, pesto, or citrus zest are all delicious.
If you’re adding additional ingredients for flavor, I recommend doing it in the last few minutes of the mixing process.
How to Use Whipped Butter
Whipped butter is amazing on bread recipes like air fryer cornbread, stuffing biscuits, brown sugar banana bread, air fryer Texas toast, or no knead bread.
You can also try them on top of whole wheat pancakes, strawberry waffles, oat milk pancakes, whole wheat waffles, sour cream pancakes, or air fryer toast.
How to Store
Storing Leftovers: If you used milk, the whipped butter should be stored in the fridge after 1-2 hours. If you plan to store it in the fridge, it will become hard after a few hours.
If you used water or oil, it will be fine at room temperature for 3-4 days.
If you plan to make this ahead of time, you can whip the butter and then pipe or portion the butter onto a parchment-lined baking sheet. Refrigerate until needed, and then set at room temperature for ~1 hour prior to serving.
Refreshing Leftovers: To serve the butter as “freshly whipped”, you can allow it to come to room temperature for a few hours and then mix again for 1-2 minutes.
Pro Tips/Recipe Notes
- Cutting the butter into cubes will make the whipping process easier.
- Do not try to whip frozen butter. You will burn out the motor of your mixer.
- If your mixer isn’t very robust, you may want to add a bit more liquid, 1 tsp at a time until the butter is whipped to your preference.
- The volume of butter will increase by 25-30% during the process.
- I have not tested this recipe with non-dairy butter.
- You can double or triple this recipe if needed, as long as your mixing bowl/mixer can handle the capacity.
More Tasty Homemade Seasoning Recipes
Whipped Butter
Ingredients
- 1 lb butter, room temperature {salted or unsalted}
- 3 tbsp whole milk {water or olive oil will also work}
Instructions
- Cut butter into cubes.1 lb butter, room temperature
- Add cubed butter and milk to the bowl of a stand mixer fitted with a paddle attachment. If using a hand mixer, choose a deep bowl.3 tbsp whole milk
- Cover the mixer with a clean cloth and mix on low for 2 minutes until butter and milk are well combined.
- If using a stand mixer, switch to the whisk attachment.
- Scrap the sides of the mixing bowl and increase the speed to medium-high and mix for 3-4 minutes or until the butter is light and fluffy.
Notes
-
- Do not try to whip frozen butter. You will burn out the motor of your mixer.
- If your mixer isn’t very robust, you may want to add a bit more liquid, 1 tsp at a time until the butter is whipped to your preference.
- The volume of butter will increase by 25-30% during the process.
- You can double or triple this recipe if needed, as long as your mixing bowl/mixer can handle the capacity.
- If you’re adding additional ingredients for flavor, I recommend doing it in the last few minutes of the mixing process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like this idea! Â Too bad for me, this was posted right after our Thanksgiving. I’ll keep it in my back pocket for our next big meal together though. Â I think this would be a nice touch.
Ah bummer, and oh the timing!