Whipped Butter
I got obsessed with whipped butter in Copenhagen, where I had it every morning at breakfast with bread and cheese. Once I got home, I knew I had to remake it in my own kitchen. It’s so simple, just a little whipping time, and if you have a stand mixer it’s truly a walk in the park.
Ingredients
- 2 sticks, 1 cup, salted European-style butter, softened to room temperature
- 1/4 cup milk or buttermilk
- Flaky sea salt, for sprinkling on top
Instructions
- Let the butter sit at room temperature until it’s soft enough to press into easily.
- Add the butter to a stand mixer or large bowl with a hand mixer. Beat on medium-high speed until the butter turns pale and fluffy, about 4 to 5 minutes.
- Drop the mixer speed to low and slowly pour in the milk (or buttermilk). Once it’s fully incorporated, increase the speed to high and whip for another 6 to 7 minutes until the butter is smooth and creamy.
- Scrape down the sides of the bowl and whip one last time to make sure everything is well incorporated. The butter should look fluffy and have a glossy, shiny finish.
- Transfer the whipped butter to a serving dish and sprinkle with flaky sea salt on top before serving.
Notes
Q: Should I use salted or unsalted butter?
A: I used salted butter here. If you go with unsalted, just make sure to add salt to taste so it doesn’t end up bland. Q: What’s the best way to whip the butter — stand mixer, hand mixer, or by hand?
A: A stand mixer is definitely the best method since it whips the butter quickly and evenly, giving you the fluffiest texture. A hand mixer works too, but it’ll take a bit longer. Doing it by hand is possible, though it’s a serious arm workout and won’t get as airy. Q: What’s the difference between using milk versus buttermilk?
A: Milk will keep the flavor clean and classic, while buttermilk adds a subtle tang and a little extra richness. Both are delicious, so it just depends on your preference.
A: I used salted butter here. If you go with unsalted, just make sure to add salt to taste so it doesn’t end up bland. Q: What’s the best way to whip the butter — stand mixer, hand mixer, or by hand?
A: A stand mixer is definitely the best method since it whips the butter quickly and evenly, giving you the fluffiest texture. A hand mixer works too, but it’ll take a bit longer. Doing it by hand is possible, though it’s a serious arm workout and won’t get as airy. Q: What’s the difference between using milk versus buttermilk?
A: Milk will keep the flavor clean and classic, while buttermilk adds a subtle tang and a little extra richness. Both are delicious, so it just depends on your preference.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!