Whipped Butter. This two-step recipe doubles the quantity of butter, making it last longer.
I use butter a great deal when cooking as I love how it adds flavour, enriching a dish, and occasionally contributing to texture. However, it can get a little expensive, and of course there is the question of how much fat should we be consuming.
Why we love it
Whipping butter doubles the quantity, so half a cup of butter turns into 1 cup, and it lasts longer. As the butter is whipped it becomes aerated and light; remaining creamy but easier to spread, so a little goes a long way.
This is great for table use or to finish off a dish. It is softer and more delicate than regular butter, and delicious on all sorts of breads, muffins, pancakes, waffles, or as a garnish like this Porcini & Garlic Compound Butter, on vegetables and meats (e.g. corn on the cob, baked potatoes, steak, grilled fish, etc).
However, whipped butter is not suitable for baking.
Easy to make
You will need to start with softened butter. If you store butter in the fridge, remove it 30 minutes to 1 hour ahead of time.
Then use a hand mixer (or a stand mixer) to fully incorporate the butter and milk till it is light and fluffy.
Can you over-whip butter?
As the butter is whipped, a small amount of heat is generated, causing the already softened butter to melt. Over-whipping will make a runny butter.
Try adding fresh herbs, such as parsley, thyme, sage, rosemary or oregano for extra flavour. Or you could make a wonderful garlic butter.
Chop the herbs finely, or mince the garlic, then blend into the butter adding a little sea salt and fresh black pepper.
These flavoured butters are great for sandwiches and BBQs!
For a sweet butter, add honey or ¼ teaspoon ground cinnamon and 2 tablespoons brown sugar. This is wonderful on carrots, sweet potatoes, pumpkin, pancakes and waffles.
To keep the whipped butter light and soft, cover with plastic wrap and keep in a cool part of the kitchen. The salt, or sugar (if using, for a sweet version), in the butter acts as a preservative keeping it fresh.
Storing in the fridge or freezer will cause it to lose its air and lightness and it will harden. Bring it to room temperature before serving.
Refreezing may affect the flavour and texture of the butter.
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How To Make Whipped Butter
- ½ cup salted butter softened*
- ¼ cup milk
- In a medium bowl, add the butter and milk.
- Whip on low speed for 1 minute, then on high for 3 minutes, till light and fluffy.