Sometimes you need a nice straight flavored butter, such as when making a grilled cheese or cooking pasta, but sometimes life just calls for a flavored butter. I am a fanatic about combining sweet with salty. I recently shared this recipe for Bacon, Cheddar, Chive Biscuits, and let me tell you, that is an item that just screams for a sweet butter. This whipped maple butter complements the salty bacon & cheese flavor in the biscuits in such a lovely way that they are completely addicting!
Whipping up flavored butters are also a fun way to really impress your guests. It can be done in minutes & is so much fancier than just setting a plastic tub out on the counter. I use the food processor attachment on my immersion blender, toss some butter & other goodies in, and whip away. Give Texas Cinnamon Butter a try too! It’s another one of my favorites that never fails to be a hit.
I know that this next tip seems counter intuitive, but do not refrigerate right away. Butter (real butter, not margarine) does not need to be refrigerated at all times. According to the FDA & USDA, butter can be left at room temperature, sealed in a crock for several days. Most cooks will say even up to two weeks. If the temperature in your home is over 70 degrees, go ahead and put it in the fridge. The fat content in butter is over 80 percent, making it a much less hospitable place for bacteria to grow than other dairy products. Refrigeration will harden the butter giving it a tough consistency making it hard to spread & getting rid of your nice whipped texture. That being said, at the end of the day, I put my butter back in the fridge, but I never put it in the fridge before serving!
- 1/4 cup butter
- 1 tablespoon powdered sugar
- 4 tablespoons maple syrup
- 1 teaspoon salt
- Add all ingredients into a food processor.
- Whip for 2 minutes or until well combined and has a creamy texture.
- You could also use a hand mixer or an immersion blender in a small bowl.