Im taking a break from the Readers Series today. As much as I love books, I have an equally deep and abiding love for . . . butter!
There is nothing quite as lovely as a fresh batch of whipped butter, melting gracefully on a slice of warm bread or a cob of steaming corn. In recent months I've been experimenting with different mix-ins to make plain old gorgeous butter even better.
I just made a big batch of this citrus herb butter to eat on our corn this 4th of July!
I just made a big batch of this citrus herb butter to eat on our corn this 4th of July!
Here are my favorite recipes for plain whipped butter, whipped citrus herb butter, and finally whipped vanilla-honey butter.
Whipped Butter Three Ways
Ingredient
1 cup salted butter, softened at room temperature
* See optional mix-ins below
(You can use a vegan butter spread in place of dairy butter. It won't whip up to the same texture, but it will be smooth, creamy, and just as flavorful)
Whipped Butter Three Ways
Ingredient
1 cup salted butter, softened at room temperature
* See optional mix-ins below
(You can use a vegan butter spread in place of dairy butter. It won't whip up to the same texture, but it will be smooth, creamy, and just as flavorful)
Method
1. Place softened butter in a large mixing bowl or the bowl of a stand mixer
2. With the whisk attachment, whip the butter for several minutes until it is fluffy and light in color. * If you're making plain whipped butter, you are done when it looks like the picture. Just scrape the butter into your serving dish with a rubber spatula.
3. If you're making citrus herb or vanilla honey butter, add the mix-ins at this point and whip just until the ingredients are evenly distributed. Taste the butter to make sure there is enough flavor for your taste. Add additional mix-ins as desired.
4. Serve butter at room temperature, but be sure to store in the fridge when you're done, and use within seven days.
*MIX-IN Varieties
Citrus Herb mix-ins
1 teaspoon garlic powder (not garlic salt)
1/3 cup fresh chopped herbs (I used a mix of parsley, basil, and rosemary)
1 Tablespoon lemon zest
Salt to taste (You may not need it)
Vanilla-Honey mix-ins
1/4 c honey
1/2 tsp pure vanilla extract
1. Place softened butter in a large mixing bowl or the bowl of a stand mixer
2. With the whisk attachment, whip the butter for several minutes until it is fluffy and light in color. * If you're making plain whipped butter, you are done when it looks like the picture. Just scrape the butter into your serving dish with a rubber spatula.
3. If you're making citrus herb or vanilla honey butter, add the mix-ins at this point and whip just until the ingredients are evenly distributed. Taste the butter to make sure there is enough flavor for your taste. Add additional mix-ins as desired.
4. Serve butter at room temperature, but be sure to store in the fridge when you're done, and use within seven days.
*MIX-IN Varieties
Citrus Herb mix-ins
1 teaspoon garlic powder (not garlic salt)
1/3 cup fresh chopped herbs (I used a mix of parsley, basil, and rosemary)
1 Tablespoon lemon zest
Salt to taste (You may not need it)
Vanilla-Honey mix-ins
1/4 c honey
1/2 tsp pure vanilla extract