Whipped Butter

Whipped butter is often served with specialty rolls at steak houses and family dinner restaurants. The consistency is creamy, making the butter easy to spread onto your favourite rolls or slices of bread. This simple recipe uses one stick of butter and either milk or water to make a soft, spreading butter that can be stored in a covered bowl or plastic container.

½ cup (4 oz, 1 stick) unsalted butter, softened (113 g)
2 Tbsp. milk

With an electric mixer, cream the softened butter in a small bowl until it is fluffy. Begin at a low speed on your mixer and work your way up to faster speeds as the butter gets creamier. The more you whip it, the fluffier it will become.

Add the milk. Whip until well blended.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.