Easy homemade Whipped Butter recipe made with just two ingredients: butter and whole milk! Now you can make this restaurant staple at home!

This recipe makes thirty-two servings for just $0.04 per serving. The total cost to make the recipe is $1.53.

I love to slather this butter on Smoked Corn on the Cob, Bran Muffins, Dutch Baby Pancakes, and Homemade Dinner Rolls

A close up picture of the finished Whipped Butter in a glass jar.

Whenever I go to a restaurant and my bread, pancakes, meal, etc., is served with whipped butter, I say to myself, “Ohhh, is that whipped butt-a? Oh yes, it is!” I get all excited. 🤗

This butter is light, fluffy, and easy to spread. This butter can also be economical when serving a crowd (think of the holidays or a big brunch). When you whip the butter with a bit of milk, the volume increases by a third.

Nothing is better than spreading butter on a warm slice of homemade white bread. Making a creamy, buttery spread takes minutes to make you feel like you are eating in your favorite restaurant.

Whipped Butter takes regular butter to the next level and leaves you feeling extra fancy at home! It is perfect for making dinner for guests and simple enough to make for a weeknight dinner with the kids. 

You will not believe how easy it is to make whipped butter! All you need is butter and milk with a few minutes to whip the butter into an irresistibly creamy texture.

The finished Whipped Butter in a container and come on a butter knife.

INGREDIENTS AND ESTIMATED COST

Per Serving Cost: $0.04

Recipe Cost: $1.53

  • 1 cup salted butter – $1.50
  • ¼ cup whole milk – $0.03

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

An overhead picture of the ingredients needed to make this recipe.

HOW TO MAKE WHIPPED BUTTER

  1. First, set the butter and milk in the bowl of a stand mixer or in a large bowl using a handheld mixer. Whisk on low speed for 1-2 minutes, until the two are combined. 
  2. Finally, mix on high for 2-4 minutes, until the butter is whipped and fluffy.  
  3. Place the butter in a storage container until ready to serve. 

A picture collage showing how to make Whipped Butter.

***For complete recipe instructions, see the recipe card below. 

RECIPE VARIATIONS

  • You can use half-and-half instead of whole milk for a more decadent whipped butter.
  • Sometimes I like to add 1 Tablespoon of orange or lemon zest for brunch to the butter. It makes it especially delicious on scones, muffins, and pancakes!
  • During the fall, I like to add 1¾ teaspoon of pumpkin pie spice to the butter.

STORAGE TIPS

SERVE: If the butter is kept in the refrigerator, make sure it sits at room temperature for an hour before serving. You can leave the butter out for about two hours before it needs to be refrigerated.

STORE: Store the butter in an airtight container in the refrigerator for ten days. 

FREEZE: Place the butter in a freezer-safe container and freeze for 12 months.

DEFROST: Defrost in the refrigerator overnight. You may need to re-whip the butter for a minute in the butter was in the freezer for more than six months.

COOK’S TOOLS

  • Liquid measuring cup
  • Stand mixer OR Handheld mixer

RECIPE FAQ’S

Is whipped butter the same as regular butter?

Whipped Butter is regular butter taken to the next level. Whisking the butter with some milk creates air pockets in the butter that gives you a light and fluffy texture that spreads smoothly onto bread and rolls.

Is whipped butter soft?

Whipped Butter has a soft and airy texture that spreads easily. The soft texture is what you will love most about it!

How much whipped butter equals a stick of butter?

When you whip the butter with some milk, the volume increases by a third. So you will actually have more than a stick of butter. This makes it an extremely affordable condiment to make at home.

An overhead picture of the finished Whipped Butter.

MORE UNDER $5 RECIPES

The finished Whipped Butter recipe swirled into a glass jar.
4.72 from 14 votes

Whipped Butter

Recipe Cost $ $1.53
Serving Cost $ $0.03
Prep Time 6 minutes
Total Time 6 minutes
32 people
Easy Homemade Whipped Butter recipe made with just two ingredients: butter and whole milk! Now you can make this restaurant staple at home!

Equipment

  • liquid measuring cup
  • stand mixer
  • handheld mixer

Ingredients
 
 

Instructions

  • Place the softened butter and milk in a stand mixer fitted with a whisk attachment, or place the butter and milk in a large bowl and use a handheld mixer with a whisk attachment.
  • Whip on low speed for 1-2 minutes, or until the butter and milk combine.
  • Then, mix on high for 2-4 minutes, or until the butter is whipped and fluffy.

Video

Notes

SERVE: If the butter is kept in the refrigerator, make sure it sits at room temperature for an hour before serving. You can leave the butter out for about two hours before it needs to be refrigerated.
STORE: Store the whipped butter in an airtight container in the refrigerator for ten days. 
FREEZE: Place the butter in a freezer-safe container and freeze for 12 months.
DEFROST: Defrost in the refrigerator overnight. You may need to re-whip the butter for a minute in the butter was in the freezer for more than six months.

Nutrition

Serving: 1Tablespoon | Calories: 52kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 180IU | Calcium: 4mg

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This post first appeared on FFF in June of 2013. I have since updated the pictures, but one of the originals is below.

two scoops of whipped butter in a small bowl with text overlay for Pinterest

4.72 from 14 votes (8 ratings without comment)

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17 Comments

  1. Ashley | Spoonful of Flavor says:

    Nothing tastes as delicious as fresh whipped butter!

    1. Exactly! It’s truly a simple luxury. 🙂

  2. i haven’t had whipped butter in such a long time, but i love it.

  3. Does this firm up when you chill it in the fridge? Planning to pipe them in large rosette on a baking paper and chill them until required. Don’t have enough side dishes to pipe them in!

    1. Yes! This absolutely does firm up in the fridge. Your idea of piping the butter into rosettes sounds amazing! 🙂

      1. I wonder how you’ll be able to store them and be able to serve them real quick in a quick service restaurant?

        1. Hmmm, I’m not exactly sure. Maybe those little takeout condiment cups would work?

  4. is the cream stable? for how long? thanks! it really looksw yummy!

    1. It is stable. In the fridge it will keep for about 10 days, at room temperature 3 days or so. I hope this helps!

  5. Where do you find whole milk?

    1. Hi Tammy, Whole Milk is full-fat milk, sometimes called Vitamin D milk. You can find it with all the other milk in the grocery store.

  6. Lynn Bijoux Morgan says:

    This sounds so much better than adding a bit of water, which I’d heard years ago… hoping I can add extra flavoring like honey and it still whip up nice and airy!

  7. Can you use salted butter or does it need to be unsalted?

  8. Fantastic. I love whipped butter at restaurants, and I’ve never been able to replicate it. Now I know why. I wasn’t adding milk!

  9. Oh my, I’ve always loved this when it’s served in a restaurant. Now that I know how easy it is to prepare at home, I’m going to have my morning toasts and dinner rolls with this.

  10. This is brilliant! It’s almost like making butter in reverse. Really nice and aerated. It spreads beautifully on a piece of crusty bread!