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So you think Whipped Butter is something you need to go out to a restaurant for? Think again! I am going to show you how to make your own soft and fluffy whipped butter at home.

Wow your friends and family with my super quick and easy homemade whipped butter recipe using only 2 ingredients.

white ramekin filled with whipped butter on a wooden board with parsley

Unlike most whipped butter recipes, with my easy method we don't need to use pre-softened butter which means it's super quick.

I also share all the hints and tips about what did and didn't work for me in my Top Tips section, you can find them after the photos below.

Table of Contents

Why you will love whipped butter
What you need to make whipped butter
How to make whipped butter
Top tips
Variations and serving suggestions
Other recipes you may enjoy
📖 Recipe
Fastest Ever Whipped Butter

Why you will love whipped butter

Fast, with 2 ingredients.
Looks fancy, but really easy to make!
Spreads more easily than plain butter.
It's butter - that's whipped until it's soft and fluffy. Fluffy butter. Mmmmm.

What you need to make whipped butter

image showing ingredients needed to make this recipe with labels

butter - salted or unsalted
milk

*Please see the recipe card below for exact quantities and detailed instructions

How to make whipped butter

Place some cubed butter in a bowl.
Add milk.

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images showing process of making this recipe

Cover the bowl with a clean tea towel.
Mix on low speed to incorporate the milk.

collage of images showing how to make recipe

Continue mixing on high speed.
Until butter is light and fluffy.

step by step photos showing how to cook recipe

Top tips

You can choose to use salted or unsalted butter, both whipped up the same for me.
The butter can be cold out of the fridge or softened on the bench for a while too. I got the same result with each, so I go with cold because it's quicker!
Chopping the butter into cubes before mixing means that even though it's cold, the butter doesn't get caught up in the beaters as much.
The volume of the butter will increase a little once it's whipped.
A hand held mixer worked great, but a food processor didn't work.
I suggest whipping the butter in a big/high-sided bowl - it splashes a lot when you start mixing! I also use a clean tea towel to catch the splatters.
A word of warning... if you aren't using it straight away, you will still need to take the finished butter out of the fridge to soften slightly before using. It won't be soft and spreadable straight out of the fridge.

Variations and serving suggestions

Add some honey and vanilla after the butter is finished whipping for a sweet whipped honey butter.
Fold through some chopped fresh herbs or pesto at the end for a savoury butter variation.
Make it into smoked butter by using unsalted butter and adding smoked salt to taste.
Spread this fluffy butter on anything you put normal butter on, but you just wish it was more spreadable!
Great on waffles or pancakes.

Other recipes you may enjoy

Cafe de Paris Butter - a gorgeously savoury compound butter, perfect for topping your next steak.

Basil Pesto Butter - do you love pesto AND butter? This flavoured butter is the perfect combination of both!

Brandy Butter - a "hard sauce" that melts into a golden river of creamy, buttery brandy sauce when it hits your warm dessert.

Bacon Compound Butter - this bacon flavoured butter combines bacon along with bacon fat, unsalted butter and chives for a rich, tasty spread that goes on anything!

📖 Recipe

Fastest Ever Whipped Butter

0.5x1x2x3x Learn how to make your own restaurant style whipped butter at home with my super easy 2 ingredient recipe, plus my do's and don'ts! Print Pin Rate Total Time: 4 minutes Serving: 16 Calories: 68kcal Author: Lee-Ann Grace

Ingredients

MetricUS customary

150 g butter (cold is fine) cubed
2 tablespoon milk I used full fat

Instructions

Place butter into a large bowl, along with the milk.150 g butter2 tablespoon milk
Before switching it on, place your hand-held mixer into the bowl and then cover the top of the bowl with a clean tea towel (see the images above).
Mix on low speed for 1 to 2 minutes to incorporate the milk.
Once the milk is incorporated, continue mixing on high-speed until butter is light and fluffy, scraping down the sides as needed.
If not using immediately, refrigerate until needed (see my notes).

Notes

You can choose to use salted or unsalted butter, both whipped up the same for me.
The butter can be cold out of the fridge or softened on the bench for a while too. I got the same result with each, so I go with cold because it's quicker!
Chopping the butter into cubes before mixing means that even though it's cold, the butter doesn't get caught up in the beaters as much.
The volume of the butter will increase a little once it's whipped.
A hand-held mixer worked great, but a food processor didn't work.
I suggest whipping the butter in a big/high-sided bowl - it splashes a lot when you start mixing! I also use a clean tea towel to catch the splatters.
A word of warning... if you aren't using it straight away, you will still need to take the whipped butter out of the fridge to soften slightly before using. The finished butter won't be soft and spreadable straight out of the fridge.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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Calories: 68kcal

Reader Interactions

Comments

Can I use straight up Heavy Whipping Cream?
Reply
- Sorry Bob, but I think you are probably looking for a recipe about how to make butter from scratch rather than this one.
  Reply
Hi, May I ask if I can used UHT full fat milk?
Reply
- Hi Ceejay! Unfortunately I haven't tried that, no. If you do decide to give it a go I would love to know how it turns out. It may be helpful to other readers too!
  Reply
  - May I know what kind of milk you used specifically?
    Reply
    - Hi Ceejay, I used full fat (3.2%) cow's milk.
      Reply
This was so easy to make, thanks for sharing!
Reply
- You're welcome, Lena x
  Reply