Whipped butter
The ultimate appetizer recipe, whipped butter that is so soft and cloudy it will make you forget what you’re eating!
This delightful concoction is incredibly simple to make, but you’ll need an automatic whip. The best part is that you can easily customize it to your liking by adding a touch of lemon zest, herbs or spices (I personally love to add saffron for extra decadence). Whip up a batch and you'll find that it pairs beautifully with Cantabrian anchovies, sourdough bread, or even a platter of crudites.
It’s so easy to make it even more beautiful by topping it off with of fresh herbs and edible flowers, whatever you can easily find in season!
I usually make a very large quantity as I love to have one or more mountains on the table for a wow effect: any leftovers can be conveniently stored in the fridge or even frozen for later use. Let's get whisking!
Recipe adapted from Frederik Bille Brahe
Ingredients
Serves: one large mountain
Whipping time: 15 min
500g butter at room temperature
1dl buttermilk
5g flaky salt
Lemon zest / saffron
Pretty toppings: fresh or dry flowers, herbs…
Preparation
Make sure your butter is at room temperature, this is fundamental to obtain the soft and cloudy consistency we’re looking for. I prepare it in a bowl in the morning, at least 4 hours before cooking, so I don’t have to handle it anymore once it’s soft.
Now we need to whip it: it will take a while, so it’s very practical to have a stand mixer. Use a blade and whip it for a good 10 minutes, until it gets to a very light consistency.
Add the salt, lemon zest or spices, and buttermilk. Start whipping again (slowly at first so you don’t send the buttermilk flying everywhere) until you have obtained the desired consistency, it will be very light and airy.
Leave it out of the fridge until you’re ready to serve it, if you cool it down it will harden up.
Use a spoon to shape it into a cloud and top with your decorations!
