Whipped Brown Butter

• 1 cup unsalted butter (2 sticks)
• 2 tablespoons heavy cream (room temperature)
• ¼ teaspoon fine sea salt
• flaky sea salt (optional, for finishing)

Instructions

1. Brown the Butter: Cut the butter into pieces and place it in a light-colored skillet or saucepan over medium heat. Cook, stirring often, until the butter melts, foams, quiets down, and the milk solids turn golden brown with a nutty aroma.1 cup unsalted butter
2. Stop the Cooking: Immediately pour the brown butter into a heatproof mixing bowl, scraping in all of the browned milk solids from the pan.brown butter
3. Cool Until Soft: Refrigerate the brown butter for 20–30 minutes, stirring once or twice, until it is opaque, soft, and spreadable. It should not be liquid, but it should not be hard either.cooled brown butter
4. Whip Until Light: Whip the cooled brown butter with a hand mixer or stand mixer for 2–3 minutes, until it becomes lighter in color, fluffy, and smooth.soft brown butter
5. Add Cream and Salt: With the mixer running on low, add the heavy cream one tablespoon at a time. Add the fine sea salt and continue whipping for another 1–2 minutes, until the butter is light and airy.2 tbsp heavy cream, ¼ tsp fine sea salt
6. Chill and Serve: Transfer to a ramekin, airtight container, or parchment paper log. Sprinkle with flaky sea salt if desired. Chill until set, then soften slightly before serving.finished whipped brown butter, flaky sea salt