Whipped Chive Blossom Butter
FAQ
Can I use regular chives instead of blossoms?
Yes, the flavour is slightly sharper and less floral, but still works well.
Why is my whipped butter not fluffy?
It’s usually too cold. Let it soften more before whipping.
Can I make this ahead of time?
Yes, it actually tastes better after resting in the fridge for a few hours.
How long does it take to soften?
About 15–30 minutes at room temperature depending on how warm your kitchen is.
Chef’s Tips
- Make sure your butter is fully softened before whipping. It should press easily with a finger.
- Whip longer for a lighter, fluffier texture. Don’t rush this step.
- Keep it simple and use just-picked chive blossoms for the freshest flavour and colour.
- Serve at room temperature for smooth, and easy spreading.
Whipped Chive Blossom Butter
Soft, and fluffy butter packed with fresh chive blossoms that melt right into warm bread, potatoes, or anything coming off the grill. It’s simple, pretty, and one of those things that makes basic food feel a little special without trying too hard.
Equipment
- Hand mixer or stand mixer
Ingredients
- 1 cup unsalted butter softened
- 4 tbsp chive blossoms freshly picked & finely chopped (clean and fully dry)
- Salt to taste (optional)
Instructions
- Add softened butter and chopped chive blossoms to a mixing bowl.
- Whip using a hand mixer or stand mixer until light, fluffy, and well combined.
- Taste and add a pinch of salt if needed.
- Spoon into a bowl or roll into a log using parchment or plastic wrap.
- Chill for at least 30 minutes to let the flavor settle.
- Serve at room temp with bread, potatoes, vegetables, or grilled meats.
Notes
- Chive strength: Add more blossoms if you want a stronger floral onion flavour.
- Texture: The longer you whip, the lighter and fluffier the butter becomes.
- Make sure chive blossoms are clean and fully dry before using.
- any moisture can affect the texture and shorten shelf life.
- For best flavour, let the butter rest in the fridge for a few hours (or overnight if you can) to allow the flavour to mellow and infuse.
- Fridge: Store in an airtight container for 1–2 weeks.
- Freezer: Wrap tightly and freeze for up to 3 months.
- To thaw: Move to the fridge overnight, then bring to room temperature before serving.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
