Make your own creamy butter that’s ideal for spreading on dinner biscuits or morning toast.
I used to think whipped butter was reserved for classy restaurants, like the one in a five-star hotel I once worked at. It seemed like such a special treat, not a spread you’d keep handy in your own fridge. But then I realized how easy it is to make. All you need are two ingredients—softened butter and a smidge of milk—blended together to creamy, fluffy perfection. There’s no need to chase down whipped butter at fancy diners anymore. Instead, you can add some to your meal whenever you want.
The quick and easy method of whipping butter wasn’t always that way. In fact, whipped butter has been around since the late 1800s, but it was much more taxing to make it before the invention of blenders and food processors in the 20th century. Now, we can whip butter in just five minutes, but back then, it was a whole other story and likely required a lot more elbow grease. So as easy and simple as this recipe is, it also reminds us that we’re privileged and blessed to have reached this point in time—where whipped butter is nearly effortless to make.
Did I mention it tastes like a dream? It’s buttery, yes, but also rich, creamy, and totally spreadable. So your favorite breads, muffins, and even pancakes or waffles can be enhanced with a velvety smooth swipe of this deliciousness. You won’t be disappointed!
Which is better—a blender or food processor?
As you can see, this recipe calls for the use of a food processor to whip the butter, puffing it up with air and creamy milk. But you can just as well use a blender, as long as it’s high-powered. You’ll also need to keep an eye on the texture more closely, scraping the inside of the blender every now and then to make sure it stays consistent. The stiffer it is, the more milk you’ll need to add, so pay attention and keep your milk handy just in case.
How do I store leftovers?
Once blended to your ideal consistency, whipped butter can be transferred to an airtight container and refrigerated for up to 1 week. Make sure to let it rest at room temperature for a few minutes so it can soften before you serve it. Feel free to set a portion aside to mix with different seasonings like garlic powder or your favorite herbs for a more flavorful whipped butter mixture. Enjoy!
Serving suggestions
One look at this creamy cloud of whipped butter gets the creative juices flowing. There are so many ways to use it. I recommend trying it on some bold brunch dishes like Cinnamon French Toast, Silver Dollar Pancakes, Hash Brown Waffles, or Healthy Gluten-Free Zucchini Muffins With Applesauce. But you can also spread it on something simple for a snack, like a piece of Keto Flatbread or Potato Rolls. Whether you go big and bountiful or small and snacky, whipped butter is sure to enhance all kinds of treats.
Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 tablespoons milk plus more, if needed
Instructions
- Place the softened butter into the bowl of a small food processor and add milk.
- Pulse the mixture until the butter and milk start to come together. If it is too stiff, add an extra splash of milk.
- Process the mixture at full speed for 2-3 minutes until the butter becomes light and creamy.
- Transfer the whipped butter to an airtight container. Refrigerate for up to 1 week. Let it sit at room temperature for a few minutes before serving for easier spreading.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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