How To Make Whipped Butter

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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?

Restaurant-Style Whipped 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.

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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:

  • ½ 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.

Everyone loves Whipped Butter!

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 or Parmesan Bread fresh from the oven.

Whipped Butter

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.

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Everyone loves Whipped Butter!

How To Make Whipped Butter

5 from 3 votes
Creamy, fluffy restaurant-style whipped butter is ridiculously easy to make.
Prep Time: 8 minutes
Total Time: 8 minutes
Servings: 8 servings


  • 1/2 cup butter, room temperature
  • 2 tbsp milk


  • 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.


Calories: 104kcal · Carbohydrates: 1g · Protein: 1g · Fat: 12g · Saturated Fat: 7g · Cholesterol: 31mg · Sodium: 103mg · Potassium: 5mg · Sugar: 1g · Vitamin A: 355IU · Calcium: 8mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 4/24/20 – recipe notes and photos updated 3/28/22}

Restaurant Style Whipped Butter is a favorite.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Kameswari says

    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.

  2. Sherry Darnell says

    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!5 stars

  3. Rebecca says

    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!

    • Mary Younkin says

      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.