You know those little bowls of yummy whipped butter they bring at your favorite restaurant? It is sooo easy to make at home to enjoy on your bread, crackers, and rolls.
Oh, My, Goodness!! This was so fast and easy. And the homemade whipped butter I made was A-Maz-Ing!! seriously. Perfect for crackers, bagels, and toast!
We made whipped butter in 10 minutes! And, I know that the next time we have company I’ll be making a small batch of butter for homemade bread. Geesh. Love it! Who wouldn’t? This is like super woman stuff! We all love being able to eat delicious, homemade food that doesn’t take forever…don’t we!?
Supplies:
- softened butter
- milk, water, or olive oil
- stand or electric mixer
- add-ins
How to Make Whipped Butter:
- Whip the softened butter and milk or olive oil on low speed for about 1 minute with the stand mixer and 2 with a hand mixer.
- Turn up the speed and whip and additional 2-4 minutes until the butter is creamy.
- Stir in any additional ingredients.
Tips:
- Be sure your bowl isn’t too large for the amount of cream you use.
- Scrape the bowl with a spatula often while the butter is being made.
- If you like, make a large batch and divide it into different flavors.
- Many add-ins will work best if you stir them in gently after the butter is finished.
- I haven’t tried the blender method but, it seems like it would work. If you’ve tried it…let me know!
Ingredients
- 1/2 cup butter
- 3 tab. honey
- 2 tablespoons milk
Instructions
- Whip butter and milk until creamy
- Stir in honey.
- Add a wee bit of honey to the top of the butter after put in container.
My absolute favorite is the cracked pepper and salt butter. I can’t believe how amazing it is!! I went to my local health food store and bought peppercorns and sea salt and ground it myself in my coffee grinder. Seriously amazing!!
Enough talking, I need to go slice my homemade bread and have a snack! Or, let’s be real…I might just pick up fancy bread at the store and pretend it’s homemade.
Ingredients
- 1/2 cup butter
- 2 tablespoon milk
- 3 tsp. cinnamon
- 3 tsp. sugar
Instructions
- Whip butter and milk until creamy.
- Stir in cinnamon and sugar.
- Add additional cinnamon and sugar until desired taste.
Other homemade condiments to try:
How to store whipped butter.
- Store your whipped butter in a tightly closed container for
- The butter gets harder and harder as it sits. Try to use it within a few days but it will stay stable for about a week.
Sorry..didnt read all the comments. Maybe it wld help if the recipe stated how long it was supposed to be whipped before its considered butter..
Isn’t this just flavored whipped cream? Im confused…
actually when you whip heavy cream long enough it turns into butter DUH if you only whip it a few minutes its still cream but if you whip it long enough butter… where do you think butter comes from???
All it is , is heavy whipped cream not butter I use this for fruit salads and pies for topping byadding a pinch of sugar or frosting
oh, good I (the Bellie) have been thinking of getting a magic bullet, but wasn’t sure it would work for a bunch of things. Happy to know it works for at least some of it!
I have used my magic bullet to make the butter. Worked just fine. Haven’t used the full sized blender, yet. Maybe soon, when kitchen remodel is finished.
Yep, ten minutes. Isn’t that fantastic! We picked up that bottle at our local co-op where I get the milk and cream from our dairy co-op. Isn’t it darling!
Wow, ten minutes? But what I really love is that milk bottle with the cow on it. I wonder if they sell that around here anywhere.
You are right…I should mention the kind of cream! It is simply whipping cream. And, it truly is that simple! Hard to believe isn’t it!
Hi there!
Ignorant here.
What kind of cream? What exactly is it because I noticed you mention whipping cream. I guess it’s just hard to imagine that semi thick liquid becoming butter. I do hope it’s that simple though.
Absolutely!! I”m hooked!
Yum! We grew up making butter each weekend with our leftover cream on the farm. Best taste ever.
So glad you are inspired! Yes, the possibilities just go on and on and on!!
Yes, keep them in the fridge. I have no idea how long they stay good for because we eat them right away. I have kept them for a week many times with no problems. I imagine that they would last for a good long time, though. Maybe someone else will give you an idea and comment on this!
Cant wait to try these! Do you keep them in the fridge then? and do you know how long they stay good for?
Great recipes. I love flavored whipped butters and the possibilities seem endless. Pinning this to try later.
Thanks for the inspiration,
Suzanne
Suzanne
Pieced Pastimes
PS-Would love to have you link this up to Saturday Sparks. Links are open till Friday.