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.
Recipe link
Prep time10 min
Cook time0 min
Total time50 MINUTES
- Course
- Condiments, Spreads
- Cuisine
- American
- Difficulty
- Easy
- Est. calories / serving
- 86
Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 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
- 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
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring spoons
- Airtight container, ramekin, or parchment paper