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Oh, how I love whipped butter. Nothing beats the fantastic little pots of butter that are served with warm bread in your favorite restaurants.
You grab a slice of bread, dig your knife into the butter, and spread it all over the bread in one smooth stroke. Is there anything better than the simple enjoyment of warm bread with butter?
I was so excited when I learned how to make restaurant-style butter at home years ago. Whipped butter is ultra-easy to make but feels extra special every time I serve it.
Since we can’t sit down to a lovely restaurant meal right now, this butter is worth a few minutes effort to make your meals just a little more fun. And if you’re enjoying making homemade bread these days, you definitely need this in your life.
You might be wondering–why would anyone bother with making whipping butter? The answer to that is simple. If you haven’t tasted Whipped Butter, you are missing out.
What is Whipped Butter?
Whipped butter is simply real butter that’s been whipped with a mixer to incorporate air making it lighter, fluffier and easier to spread.
When I’m serving a loaf of homemade bread or rolls with a meal, I try to remember to put my butter out to room temperature first. But, in the business of life, it’s easy to forget. Then I’m left trying to spread cold butter on my bread which almost always results in torn bread or big clumps of hard butter.
Even when I do remember to soften my butter before serving it, it’s sometimes stubborn and ends up difficult to spread. Whipped butter spreads evenly and smoothly on the bread every time. No more ripped bread!
Then, there’s the taste. Something about whipping the butter alters the texture in a way that makes it taste like biting into a buttery cloud. Whipping butter also increases its volume so you get more bang for your butter buck!
How To Make Whipped Butter
This couldn’t be easier to make. Once you realize how simple it is, you’ll never serve plain butter with your bread basket again.
To make whipped butter you need:
- 1/2 a cup butter, softened to room temperature
- 2 tablespoons milk (or water)
In a stand mixer fitted with the whisk attachment, whip the softened butter for a minute or two. Add in the milk or water and continue mixing until combined and fluffy.
I like the creaminess that using milk adds to the butter, but water works just fine too. Salted butter is usually my preferred butter to use in this recipe.
If you opt for unsalted butter just add a pinch of salt when you whip in the milk. Whichever butter you use will turn out delicious.
This is not only ideal for spreading on bread but amazing on pancakes, waffles, scones, muffins, bagels and just about any other food you’d top with a pat of butter.
Once you’ve fallen in love with homemade butters, you’ll want to try these recipes.
Jalapeño Honey Butter is a sweet and spicy butter that I fell in love with at first bite. It’s ideal for spreading on Cornbread Waffles, Corn Muffins and this Roasted Sweet Potato and Spice Cornbread.
For something sweet and fruity, give this Whipped Strawberry Honey Butter a shot. It’s not only pretty in pink but packed with plenty of flavor from all the real strawberries. It’s my go-to butter recipe whenever strawberries are in season! Maple Butter is sweetness perfected.
Flecks of real vanilla bean make a whipped honey butter even more delicious. I used them to make this Vanilla Bean Whipped Honey Butter that my family and I can never get enough of.
The vanilla adds just the right amount of flavor and aroma without being too overwhelming. Try it on Irish Raisin Soda Bread for a tasty snack with a cup of tea.
Next time I’m looking for a more savory herby butter, I plan to give this Rosemary and Roasted Garlic Whipped Butter from Oh Sweet Basil a try. I can imagine how good it is on a loaf of Italian bread fresh from the oven.
Just one more note about these butter recipes. Because adding air and liquid increases the volume of the butter, it shouldn’t be used in recipes that call for regular butter, especially baked goods. Stick to using these butters for topping your favorite baked goods!
Homemade whipped butter should be stored in the fridge unless you’re serving it right away. I scoop mine into a small mason jar so I can serve it at the table right from the jar. An airtight plastic container would also work well!
Remember to pull the jar or container of whipped butter out of the fridge an hour or two before you want to serve it to bring it to room temperature. However, on occasion, I’ve forgotten to do this and the whipped butter still tastes good right out of the fridge, it’s just a little firmer.
How To Make Whipped Butter
Ingredients
- 1/2 cup butter, room temperature
- 2 tbsp milk
Instructions
- Place the butter in a mixing bowl and add the milk. Beat with an electric mixer (or the whisk attachment on a stand mixer) for 2 minutes on low to medium speed.
- Scrape the sides of the bowl and beat on high for 2-3 additional minutes, until the butter is light and creamy.
- Transfer to an airtight container and store in the refrigerator for up to a week. Return to room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/24/20 – recipe notes and photos updated 3/28/22}
Which butter is to be used is not specified.unslated or salted? I tried with amul company salted butter .it’s not happening as shown in imge.
I use salted butter in all of my recipes. This should work with salted or unsalted butter.
Thank you so much for this recipe Mary! We have raved about whipped little containers of cinnamon honey butter served in one of our go to restaurants. Just never occurred to me that I could replicate it till I got your post this morning! Now I can hardly wait to try different combinations of ingredients now that you’ve give me the “how to” basics!
I’m so glad it was helpful! Happy butter making, Sherry.
Have you ever multiplied this recipe? I’m cooking pancakes for a crowd. Instead of offering stick butter, I thought it would be nice to have whipped. I’m thinking 4 sticks. Do I need to adjust the milk (8 tablespoons)? Thank you!
Yes, you’ll want to adjust the water or milk accordingly. Just add it slowly. Enjoy!
Tried this and add some chives,garlic and minced green onions. It was wonderful!
I’m so glad you liked the butter, Krystal!
Can it be frozen
I’ve never tried that, Jonathon. I imagine it will freeze fine, but I’m not sure how well it will thaw with the “whipped” consistency.
I love serving whipped butter on fresh sourdough bread! However, I find I need to whip and make fresh each time, as whipped butter out of the fridge is rock hard! But other than that, it’s an awesome treat!
I’m thrilled you like it. I typically make it right before serving OR I allow considerable time to allow it to return to room temp before serving.
Was very good and easy to whip up!😊
I’m glad you like it!
I have a crock to put my whipped butter in, but it doesn’t have an airtight seal. Will it be OK to store it in the refrigerator with a plastic shower cap type cover?
This whipped butter is so delicious!!
That should work fine, Cindy.
I love this! I leave mine out on the counter all day, in a butter container, and it never spoils. I live on southern Georgia, and it is in the 80’s in my house all day. I did use water instead of milk in the recipe.
I’m so glad you like it!
My house is usually around 72°f-74°f, maybe a little cooler. How long do you think it would be safe just out on the counter?
I’d be fine with leaving it at room temp for a few days at that temp. (I typically only do that when I’m making it with water vs milk.)
Absolutely love this!!! I made it with my grass fed butter sticks & instead of using milk or water, I used my high quality EV Olive Oil because of its high concentration of poly. I only used 1 Tbsp per 1/2 cup butter (1 stick) & it turned out delicious. Thank you sooo much for sharing this with us! I can’t wait to try your strawberry honey whipped butter recipe!! I bake sourdough bread at least 2 times/week & love trying new buttery spreads on it. That recipe looks absolutely divine!!! As do many of your other recipes. So happy I found your site!!! Thanks for sharing your talents with the world! God bless you!
I’m so very happy to hear that you love the butter so much, Kathey!
Alternatively, you can take you fridge-cold butter, a textured plastic cutting board and a butter knife, to make an instant spreadable butter. Slice thin slice of the cold butter, put it in the cutting boards, and smear it on the board part by part, then repeat until you collect enough smeared butter for you breakfast! Enjoy!
Thanks for the tip, Matej.
doesn’t work with stand mixer….
How exactly did it not work? I use a stand mixed every time I whip butter.
So easy! I use less butter and get the same flavor of butter smeared from a stick. Means less calories for me with the same great taste.
I’m glad you like it!
Used 2 sticks +4Tbsp milk. Came out nice.
I’m glad you enjoyed it!
my mom whipped her bought butter but i thought she added oil to keep it soft on the counter. woll just water keep soft and very spreadable without using microwave for 7 sec every time i want to use it
If I keep it on the counter it will stay soft and spreadable, but if it put it back in the fridge it will firm up again.