This Whipped Salted Butter is soft, airy, perfectly salty, and so much better than regular butter. Made with unsalted butter, flaky sea salt, and a splash of heavy cream, it comes together in about 5 minutes and spreads beautifully on everything from toast and waffles to dinner rolls and roasted vegetables.
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Like many things in a Southern girl's life this Whipped Salted Butter recipe was inspired by the Waffle House. No self-respecting Waffle House Waffle would be complete without a perfectly round scoop of whipped butter on top. Not in my life.
I never cared much about whether or not my butter was whipped or whether it was scooped onto my food, but after my Father passed away, I went back to his usual Waffle House, sat in his usual booth, and ordered his usual breakfast. When his favorite waitress set down that plate of waffles with a scoop of whipped salted butter on top, it felt like being handed a memory. Funny how much a scoop of butter can do.
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Ingredients & Substitutions
The photo below shows everything you need to make my whipped butter. I will go over the major ingredients and how they can be substituted if needed.
- Unsalted butter - I only tested this with real butter, but you can use plant-based butter. I always prefer to use unsalted butter because there is no standard amount of added salt between brands of salted butter. If you only have salted butter available, eliminate the added salt and mix in more at the end, if you prefer.
- Flaky sea salt - I love flaky sea salt for its light crunch and little bursts of salt. Fine sea salt can be used instead, but start with less since it is more concentrated. And if you prefer, you can leave the salt out entirely. Fluffy whipped sweet butter is a delicious alternative.
- Heavy cream - Heavy cream creates a richer, silkier whipped butter. In a pinch, whole milk or half and half can be used, but add it slowly since it thins the butter rather than increasing its volume.
See recipe card below for a full list of ingredients and measurements.
Variations
This whipped butter is a perfect base for both sweet and savory compound butter flavors.
- Classic honey butter - Whip in 1 to 2 tablespoons honey and a tiny pinch of extra salt for a sweet and salty spread.
- Cinnamon sugar butter - Mix in cinnamon and a spoonful of powdered sugar for a lightly sweet spiced butter.
- Maple butter - Add a tablespoon of pure maple syrup and a pinch of flaky salt for fall inspired breakfasts.
- Garlic herb butter - Fold in minced garlic, fresh herbs like chopped parsley and chives for serving with dinner rolls or savory breads.
- Citrus zest butter - Add fresh lemon or orange zest for a bright spread for cream scones or buttermilk muffins.
Cynthia's Recipe Review
This whipped butter hits me right in the heart. It tastes like I'm sitting across from my Dad in a booth at the Waffle House, and I love that for me.
Quick Recipe Video
Step-by-Step Instructions
This is a fast and simple process. Follow along with the steps below and the process pictures to see how the texture changes as you whip the butter.
- Make sure your butter is softened but not greasy. When pressed, it should leave an indent without your finger sliding around.
Step 1: Place the softened unsalted butter and flaky sea salt into a large mixing bowl.
Step 2: Using a hand mixer or stand mixer with the whisk attachment, beat on medium high speed for 2 to 3 minutes. The butter will become lighter in color and increase in volume as air is incorporated.
Step 3: Scrape the sides of the bowl. With the mixer running on medium speed, slowly drizzle in 1 tablespoon room temperature heavy cream.
Continue whipping for 1 to 2 minutes until fully incorporated and airy. If you would like it even fluffier, add up to 1 more tablespoon cream, a little at a time.
Step 4: Lift a spatula from the bowl to check the texture. The whipped salted butter should look smooth, light, and soft, holding gentle peaks without looking greasy.
Finish: Spoon your creamy butter into a ramekin, or another container with a lid. Sprinkle with a little extra flaky sea salt if desired. Serve with pancakes, waffles, toast, spread over corn on the cob, or as part of your bread basket at dinner.
Cynthia's Helpful Tips
- Room temperature butter - Softened butter whips best. Cold butter will not fluff easily, too warm and it can turn greasy.
- High quality salt - Flaky sea salt gives the best texture and little pops of salt throughout.
- Add cream slowly - Start with 1 tablespoon and increase gradually so the butter does not become too loose. Whip for at least another minute or two to allow the cream to whip into the butter.
- Taste before serving - Salt preferences are personal. Add salt to you liking and whip again.
Serving suggestions
This whipped butter recipe is inspired by the classic whipped salted butter that always sits on top of waffle house waffles.
This is also my favorite butter to spread on dinner rolls, toast, or to let melt over roasted vegetables.
Recipe FAQs
You can use a sturdy whisk and enormous arm strength 💪, but a hand mixer makes it much easier to achieve the fluffy texture.
Store in an airtight container in the refrigerator for up to 7 to 10 days.
Yes. Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before using.
Your butter was probably too warm. Place the mixture in the refrigerator (or freezer for faster results) until it is solidified but still soft, similar to the consistency of softened butter. Transfer to a room temperature mixing bowl and whip on medium-high speed until it becomes light and fluffy.
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Easy Whipped Salted Butter
Recommended Equipment
- Hand mixer or
- Stand mixer with whisk attachment
- Ramekin for serving
Ingredients
- 1 cup unsalted butter softened
- ¼ teaspoon flaky sea salt up to ½ teaspoon, plus more for sprinkling on top
- 1 tablespoon heavy cream up to 2 tablespoons, at room temperature
Instructions
- Place softened butter in a mixing bowl. Add flaky salt.
- Beat on medium high speed for 2 to 3 minutes until pale and fluffy.
- With mixer running, drizzle in 1 tablespoon heavy cream. Beat until light and airy, about 2 minutes.
- Add up to 1 more tablespoon for extra fluffiness.
- Spoon into a serving dish and sprinkle with additional flaky sea salt if desired.
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I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
- Use properly softened butter for best texture.
- Add cream gradually to avoid thinning the butter too much.
- Store in the refrigerator for up to 7 to 10 days.
- Freeze up to 3 months and thaw overnight in the refrigerator.
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