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.
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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.