Ingredients:

  • 1 cup (2 sticks, 227g) Unsalted Butter, softened to room temperature
  • 1-2 tablespoons (15-30ml) Heavy Cream or Milk (optional, for extra lightness)
  • Pinch of Sea Salt, or to taste
  • Optional: Herbs, Spices, Honey, Maple Syrup (for flavor variations)

Instructions:

  1. Ensure butter is truly softened. This is the key to achieving that light and airy texture. It should give easily when pressed with a finger but still hold its shape.
  2. Place the softened butter in the mixing bowl. Using the whisk attachment (or beaters), beat the butter on medium speed until light and fluffy, about 3-5 minutes. Stop and scrape down the sides of the bowl periodically to ensure even whipping.
  3. If using, gradually add the heavy cream or milk, one tablespoon at a time, while continuing to whip. Be careful not to add too much, as the butter could separate.
  4. Add a pinch of sea salt. Taste and adjust seasoning as needed.
  5. If using any flavor additions (herbs, spices, honey, etc.), gently fold them into the whipped butter using a rubber spatula.
  6. Serve immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks. Bring to room temperature slightly before serving for optimal spreadability.