If you’re looking for something that will elevate your bread, biscuits, or even pancakes, then this homemade whipped butter recipe is exactly what you need. It’s incredibly easy to make, creamy, and has the perfect airy texture for spreading. You’ll love how light and fluffy it is—just like the butter you might find in a fancy restaurant, but made right in your kitchen!
Ingredients:
- 1 cup heavy cream (cold)
- 1/4 tsp salt (optional, adjust to taste)
- 1-2 tsp honey or sugar (optional, for a slightly sweetened butter)
- Optional: fresh herbs, garlic, or spices for flavored butter
Instructions:
- Start with Cold Cream:
Begin by pouring the cold heavy cream into a stand mixer or a large mixing bowl if you’re using a hand mixer. For best results, use cream that’s been well-chilled as it will whip faster and more evenly. - Whip the Cream:
Using the whisk attachment, start whipping the cream on medium speed. At first, you’ll get whipped cream consistency. Continue whipping until the cream thickens more and eventually separates. This will take about 5-7 minutes. You’ll notice the liquid (buttermilk) separating from the solid (butter). - Drain the Buttermilk:
Once the butter has formed, you’ll want to drain off the buttermilk. You can save this for cooking or baking later! Press the butter against the sides of the bowl with a spatula or your hands to remove any excess liquid. - Rinse the Butter:
Rinse the butter under cold water to remove the remaining buttermilk. This step ensures that your butter lasts longer. - Season to Taste:
At this stage, you can add salt for a savory butter or a bit of honey or sugar for a sweet version. For an extra twist, you can even add finely chopped herbs, garlic, or spices. - Whip for Extra Creaminess:
To achieve that signature light and fluffy texture, you’ll want to whip the butter for a minute or two after draining the buttermilk. This extra step gives you that soft, airy consistency, perfect for spreading. - Store and Enjoy:
Transfer your homemade whipped butter to a small dish or butter crock. It will keep in the refrigerator for about a week, though it’s so delicious you might run out before then!
Frequently Asked Questions:
Can I use a food processor to make whipped butter?
Yes, a food processor works great for this recipe. Just pulse the cream until the butter and buttermilk separate, then follow the same steps for draining, rinsing, and whipping.
What’s the difference between whipped butter and regular butter?
Whipped butter is lighter and fluffier because it incorporates more air during the whipping process. It’s easier to spread, making it a great option for serving with bread or rolls.
How do I make flavored whipped butter?
You can get creative with your homemade butter by adding ingredients like fresh herbs (parsley, chives), spices (cinnamon, nutmeg), or garlic. Just fold these into the butter after whipping.
Making your own whipped butter at home is not only simple but also incredibly rewarding. The texture is unbelievably creamy, with a lightness that makes it perfect for spreading on just about anything. Whether you make it plain, sweet, or savory, this homemade whipped butter is bound to become a new favorite in your kitchen. Try it on warm toast, drizzle it over veggies, or even add a dollop to your favorite pancakes—it’s pure perfection!