Name: Whipped Butter
Prep time: 10 min
Total time: 50 min
Ingredients: 1 cup unsalted butter (2 sticks, softened); 2 tablespoons heavy cream (room temperature); ¼ teaspoon fine sea salt

Butter Club Notes

This is the house butter for pancakes when the recipe does not need a specific flavored butter. It should be soft, spreadable, and light enough to melt into a hot pancake without feeling greasy or heavy. The cream helps loosen the butter just enough, and the salt keeps it from tasting flat. Simple, but it makes a difference.

Whipped Butter

A short whip changes ordinary softened butter into something pale, light, and easy to spread. It melts into a hot pancake without leaving a heavy, greasy layer.

By Alex Stone

Prep10 minCook0 minTotal50 MINUTESDifficultyEasy

Print Review

Ingredients

ScaleDesired servings

1 cup unsalted butter (2 sticks, softened)
2 tablespoons heavy cream (room temperature)
¼ teaspoon fine sea salt

Instructions

Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
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 Cream and Salt: With the mixer running on low speed, slowly add the heavy cream and fine sea salt. Increase the speed and whip for another 1–2 minutes until light and fully incorporated.2 tbsp heavy cream, ¼ tsp fine sea salt
Chill and Serve: Transfer the whipped butter to a ramekin, airtight container, or parchment paper log. Chill until set, then soften slightly before serving.finished whipped 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.
Room Temperature Cream: Cold cream can make the butter seize slightly, so let the cream sit out for a few minutes before adding it.
Salted Butter Option: If using salted butter, reduce the added salt to a pinch or leave it out completely.
Texture: For a softer, more restaurant-style whipped butter, add 1 additional tablespoon of cream.
Storage: Store refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months.
Default Pancake Butter: Unless a pancake recipe calls for a specific flavored butter, use this Whipped Butter as the standard topping.
Serving Suggestions: Serve with Classic Buttermilk-Style Pancakes, Whole Wheat Pancakes, Sweet Potato Pancakes, biscuits, waffles, cornbread, toast, dinner rolls, or banana bread.

Nutrition (Approximate Per Serving)

Yield

About 1¼ cups whipped butter — Serving size: 1 tablespoon

Calories: 86
Carbohydrates: 0 g
Protein: 0.1 g
Fat: 9.7 g
Saturated Fat: 6.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 2.8 g
Cholesterol: 26 mg
Sodium: 31 mg
Potassium: 4 mg
Fiber: 0 g
Total Sugars: 0.1 g
Vitamin A: 306 IU
Vitamin C: 0 mg
Calcium: 4 mg
Iron: 0 mg

Whipped Butter

Butter Club Notes

How to Make Whipped Butter

Soften the Butter:

Whip the Butter:

Add the Cream and Salt:

Chill and Serve:

Whipped Butter

Ingredients

Instructions

Instructions

Nutrition (Approximate Per Serving)

You May Also Like

Whipped Rum Butter

Whipped Cinnamon Butter

Whipped Ginger Butter

Classic Buttermilk-Style Pancakes

Double Vanilla Bean Whipped Butter

Whipped Brown Butter

Whipped Cranberry Orange Butter

Whipped Honey Butter

Whipped Maple Bourbon Butter

Whipped Peanut Butter Butter

Whipped Pumpkin Spice Butter

Garlic Herb Compound Butter

Private Chef

What Cooks Are Saying

Review Whipped Butter

A question about this recipe?