Double Vanilla Bean Whipped Butter
Vanilla bean lends a warm, fragrant perfume to this light whipped butter, with paste deepening the flavor. It softens quickly against a hot biscuit or pancake, leaving a delicate sweetness behind.
Recipe link
Prep time10 min
Cook time0 min
Total time40 MINUTES
- Course
- Condiments, Spreads
- Cuisine
- American
- Difficulty
- Easy
- Est. calories / serving
- 86
Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 2 tablespoons powdered sugar
- ½ vanilla bean (seeds scraped)
- 1 teaspoon vanilla bean paste
- 2 tablespoons heavy cream (room temperature)
- ¼ teaspoon fine sea salt
Instructions
Instructions
- Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
- Prepare the Vanilla Sugar: Add the powdered sugar, scraped vanilla bean seeds, and fine sea salt to a small bowl. Rub together with your fingertips until the vanilla seeds are evenly distributed through the sugar.2 tbsp powdered sugar, seeds from ½ vanilla bean, ¼ tsp sea salt
- Whip the Butter: Add the softened butter to a mixing bowl and whip with a hand mixer or stand mixer for 2–3 minutes, until pale, smooth, and fluffy.softened butter
- Add the Vanilla: Add the vanilla sugar mixture and vanilla bean paste. Whip until fully incorporated.vanilla sugar, 1 tsp vanilla bean paste
- Add the Cream: With the mixer running on low, slowly add the room-temperature heavy cream. Increase the speed and whip for another 1–2 minutes, until light, smooth, and airy.2 tbsp heavy cream
- Chill and Serve: Transfer the whipped vanilla butter to a ramekin, airtight container, or parchment paper log. Chill until set, then soften slightly before serving.finished whipped vanilla butter
Notes
- Use Softened Butter: The butter should be soft enough to whip easily, but not melted. Melted butter will not hold the same light texture.
- Double Vanilla: The scraped vanilla bean gives the butter visible vanilla specks, while the vanilla bean paste gives it a stronger, rounder vanilla flavor.
- Powdered Sugar: Powdered sugar keeps the butter smooth and lightly sweet without making it taste like frosting.
- Room Temperature Cream: Cold cream can make the butter tighten, so let the cream sit out briefly before adding it.
- Salt Matters: The sea salt balances the sweetness and makes the vanilla taste fuller.
- Storage: Store refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months. Let soften slightly before serving.
- Serving Suggestions: Serve with Classic Buttermilk-Style Pancakes, Whole Wheat Pancakes, Piña Colada Pancakes, Banana Cream Pancakes, biscuits, waffles, toast, muffins, cornbread, or warm dinner rolls.
Nutrition (Approximate Per Serving)
Yield
About 1¼ cups whipped vanilla butter — Serving size: 1 tablespoon
- Calories
- 86
- Carbohydrates
- 1 g
- Protein
- 0 g
- Fat
- 10 g
- Saturated Fat
- 6 g
- Polyunsaturated Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Cholesterol
- 26 mg
- Sodium
- 28 mg
- Potassium
- 4 mg
- Fiber
- 0 g
- Total Sugars
- 1 g
- Vitamin A
- 305 IU
- Vitamin C
- 0 mg
- Calcium
- 4 mg
- Iron
- 0 mg
Equipment
- Mixing bowl
- Small bowl
- Hand mixer or stand mixer
- Paring knife
- Rubber spatula
- Measuring spoons
- Airtight container, ramekin, or parchment paper