Introduction: How to Make Whipped Butter

Picture of How to Make Whipped Butter

I come from a large family and my mother always bought margarine. When I was a teenager I spent the weekends with my sister and her family on the farm and tasted real butter for the first time. I really liked it. After I got married I would not buy margarine. My husband says" Everything is better with Blue-Bonnet on it." because it spreads easier over toast and bread. I try to remember to leave the butter out when I get ready to make meals during the summer and during the winter I use one of those heavy butter containers and leave it out on the counter. Sometimes I forget though.

Last week my husband and I were grocery shopping and he mentioned he wanted to buy some whipped butter. After looking at the price he told me; if it had not been so expensive he would have bought some. I told him; "I will make you whipped butter, it is not that difficult".

For this instructable I will share how I make whipped butter without sacrificing the flavor of real butter and it is spreadable.

Step 1: Ingredients and Tools

Picture of Ingredients and Tools

This is what you will need:

1 Cube of real un-salted butter. Salted butter will work but the salt flavor will be saltier than before.

Good quality Extra Virgin Olive Oil, any mild tasting liquid oil might work if you don't want to use olive oil, but I have not tried other oils. You also may need to adjust the quantity if using another oil.

Tools:

Glass container with lid, spatula, and I used a hand held electric mixer but you could use any type of mixer.


Step 2: Allow the Butter to Soften at Room Temperature

Picture of Allow the Butter to Soften at Room Temperature

Set out a cube of butter and allow it to reach room temperature to soften.

Step 3: Add Ingredients

Picture of Add Ingredients

I made this recipe two times changing the amount of olive oil. You can use 1 or two tablespoons of olive oil. I did notice a small difference in the spread-ability and a small difference in the flavor by using 2 Tablespoons. If you are watching your cholesterol you could add more olive oil and be able to adjust how you like it. The more oil you add the more spreadable it is. Keep in mind the more oil you add the less buttery flavor you will get.

You can make whipped butter without adding the oil by incorporating air into the butter; but it takes the oil to make it spreadable directly from the refrigerator. If the consistency is not what you wanted; I am fairly sure you could allow the butter to re-soften and adjust the oil to your liking and repeat the process.


Method:


Add 1-2 Tablespoons of the Olive Oil to the softened butter.

Step 4: Mix to Incorporate

Picture of Mix to Incorporate

Method:

Using the mixer slowly mix the olive oil into the butter. This won't take very long.

Increase the speed of the mixer to medium.

Mix until the oil is thoroughly incorporated into the butter and it is smooth and creamy.

Cover the whipped butter with a lid and store in the refrigerator and use this when you need a quick spreadable butter.

Step 5: Sunshiine's Final Thoughts

Picture of Sunshiine's Final Thoughts

There are plenty of recipes online about how to make whipped butter but my recipe is different because I use much less olive oil and I did not see one posted here on instructables. In the process I have learned another interesting trick that I will share in another instructable. I checked online and found nothing like it, which makes me very pleased that I can share something that might not have been done yet. I am often disappointed because I think I discovered something new; only to discover someone beat me to it. I experiment all the time. I do hope some of you try this method and please stay tuned.

I feel like I accomplished my goal of making whipped spreadable butter without sacrificing the flavor of the butter and making my husband very happy. I will be making my new recipe very soon. Hubby says it will be delicious on toast!

I like to thank contributors for making this community what it is today. Thank you for stopping by and do have a splendorous day~

sunshiine~

Comments

aartirai (author)2015-07-28

keep experimenting and uploading great stuff...

Antzy Carmasaic (author)2015-07-26

Genius! Consistency of fresh churned butter with the taste of packaged one.

satoko68 (author)2015-07-24

Great, simple instructable, easy to follow :-)

I started doing this when we lived overseas in the tropics. Butter was quite expensive there considering local prices of all food (as was olive oil, but virgin coconut oil was very cheap), so I didn't like leaving it out on the counter due to the high temperatures & humidity. It would go 'off' pretty fast, which drove me crazy at those prices. Using the locally produced coconut oil to make softened butter worked great & it didn't give the butter a noticeable coconut flavor at all. Even if it did, that's just a bonus for me :-)

This method also works great when making herbed butter. Just add your finely chopped fresh herbs/garlic/whatever after mixing your oil with your butter, but be sure to keep this in the fridge as the herbs can go 'off' in the butter mixture after a while. You can use any combination you want. I make different Asian spice blend butters, Italian etc. My favourite blend is finely chopped fresh basil & oregano, sun dried tomatoes, fresh garlic & very finely grated parmesan/asiago. Makes a spectacular butter for spreading on garlic toast before popping it in the oven! Browns up beautifully too. You can get super creative with this & use your gourmet butters on steaks, baked potatoes, BBQ roasted corn on the cob, grilled veggies & of course - bread :-)

Thanks for sharing :-)

sunshiine (author)satoko682015-07-24

Hello satoko68,

Thank you ~ for sharing this. I will give your tips a try. Have a safe and happy summer~

sunshiine

Pirate_Prince (author)2015-07-23

Heard of whipped cream but never heard of whipped butter before. Which means I will have to try it! Thanks for sharing! :-)

sunshiine (author)Pirate_Prince2015-07-23

Hi Pirate_Prince btw love your name

Thanks for stopping by and commenting, Whipped butter is butter that is light and fluffy. Sail on Pirate and have a great day.

sunshiine

Pirate_Prince (author)sunshiine2015-07-24

Thanks Sunshiine!

You have a great day too and a fabulous weekend!

vrDrew (author)2015-07-24

I like this idea.

I have one of the crockery butter keepers, but unless you change the water every day, and go through it pretty quickly - it gets nasty. And in very hot weather its no good at all.

I like the idea of having some spreadable real butter in the refrigerator - no more playing guessing games with my microwave to get buttered toast.

sunshiine (author)vrDrew2015-07-24

Hello vrDrew, I totally agree. I tried using one of those myself. This technique works great actually, I will never go back to leaving my butter out on the counter again. This method does not sacrifice the butter flavor either. If you need it a lot softer it does not take long to soften on the counter or you could add more oil to the batch. I forgot to test it on soft bread. My hubby loves the new tub of butter for his toast. Thanks so much for stopping by and commenting and do have a splendorous summer~

sunshiine~

Tarun Upadhyaya (author)2015-07-23

Interesting :) I had used this technique with coconut oil :)

Thanks for sharing :)

Really? I was going to try that as well. I suppose it would go really well with Indian cuisine. Do you use coconut oil for a dipping sauce for shrimp and stuff like that? I have heard of coconut shrimp but know nothing about it because I don't really care for crab, shrimp, clams, or lobster. Thanks for swigging by Tarun; it is always great to see your smiling face and remember to have a splendorous weekend.
sunshiine~

I used it to make winter body lotion. All you need is solid coconut oil (solidified at room temperature) and some olive oil or almond oil plus a few drops of your favorite essential oil and whip it to form a all natural body butter :).

Coconut oil is use in cooking primarily in south Indian cuisine, I haven't tried it yet.

You are such a kind soul I can tell you that :), stay blessed :)

Thanks Tarun, oh yes, I made something like that a couple of years ago. It was some great stuff. I ordered more a few months ago, I just haven't made any. I love jojoba oil it is closer to the natural skin oils so it absorbs wonderfully. You stay blessed as well. You are a kind soul also.

sunshiine~

dianekallal (author)2015-07-23

Am going to try this - great for when it's cold in the house...

sunshiine (author)dianekallal2015-07-23

Hi dianekallal,

Yes, that will work. The consistency can be just the way you like it. Thanks for stopping by and commenting and have a great day~

sunshiine

M.C. Langer (author)2015-07-23

I love it! Thanks for sharing, Sunshiine!! :-)

sunshiine (author)M.C. Langer2015-07-23

What a grand surprise~ I so miss you~ thanks so much for making my day.

sunshiine

About This Instructable

9,676views

87favorites

License:

Bio: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I love the sunshine thus the reason ... More »
More by sunshiine:Skirting Washing Picking Dyeing  and Carding Wool Score Shape Color and Stencil Bread for Bread LoversCreative Pickled  Blueberry Recipe for Foodies
Add instructable to: