Homemade Whipped Butter
Soft, fluffy whipped butter made by beating real butter until light, airy, and ultra spreadable. Smooth, creamy, and perfect straight from the fridge. This is the kind of butter that glides onto warm bread without tearing it.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Rubber Spatula
- Air Tight Container for storage
Ingredients
- 1 cup unsalted butter softened
- 1-2 tbsp heavy cream or milk optional, for extra fluffiness
- ½ tsp sea salt optional, to taste
Instructions
- Add softened butter to a mixing bowl.
- Beat with a hand mixer or stand mixer on medium-high speed for 3–5 minutes.
- Once light and fluffy, add salt if using.
- Slowly drizzle in cream or milk (optional) and whip until airy and pale.
- Continue whipping until the texture is light, smooth, and spreadable.
- Transfer to a container and chill until ready to use.
Notes
- This is not churned butter, it starts with already-made butter
- Best used as a spread or finishing butter, not for cooking high-heat dishes
- Texture firms up slightly when chilled but stays spreadable
- Fridge: Store in an airtight container for up to 1–2 weeks.
- Let sit at room temperature for a few minutes before serving so it spreads easily.
- Freezer: Freeze for up to 3 months. Wrap tightly in parchment, then place in a sealed container or freezer bag.
- Serving: Best served slightly softened. Leave at room temperature for 10–20 minutes before use. Do not microwave.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife