Homemade Whipped Butter
Whipped Butter is creamy, light, fluffy, and extra yummy on rolls, pancakes, muffins, and baked potatoes, and more! You only need two ingredients; real butter and milk. It's so easy to make and less expensive than buying it in the store!
Servings 8 Servings
- 1/2 cup butter must be real butter, room temperature
- 2 Tbsp milk whole or 2%
Make sure butter is room temperature. The best way to soften butter is to let it sit at room temperature for 30 minutes.
Add butter and milk to a stand mixer, or a mixing bowl.
Using a paddle attachment mix butter on medium speed for 2 minutes. Scrape sides of the bowl.
Using a wire whisk attachment, turn the mixer to medium-high speed and continue mixing for 2-4more minutes or until light and fluffy.
NOTE: The volume of the butter will increase as air is incorporated into it.
NOTE: Whipped butter doesn't measure the same as unwhipped butter, and shouldn't be used for baking or cooking.
NOTE: Store leftover butter in the fridge for up to two weeks, or in the freezer for up to three months.
NOTE: Let butter sit at room temperature for 30 minutes before serving. ti will become soft and spreadable.
Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 355IU | Calcium: 8mg