I used to think there wasn’t anything better than brown butter. It’s like a bold, savory, toasty, nuttier version of butter.
Recipe Spotlight
Whip Your Brown Butter. Whip It Good.
You’ll want to make this fluffy, cloud–like brown butter spread again and again.
By Published Mar. 21, 2023.
But then I whipped it into a fluffy, cloud–like buttery spread and my whole world changed.
Trust me, you’re going to want to make this.
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
My colleague discovered whipped brown butter via social media. The smile on her face while pitching this discovery had me frantically running to the kitchen to give it a try.
The method is simple: Make brown butter, throw it into a bowl over ice, and whisk vigorously.
The transition is magical. What started as a liquified brown butter is now solidified, spreadable, and speckled with those tasty brown butter bits.
It’s like brown butter buttercream.
You can keep your whipped brown butter in the fridge for up to a week. Just let it come to room temperature before using it.
Book
The Savory Baker
From buttery, herbed scones to galettes and flatbreads, there’s so much to explore outside of sweeter baked goods. With a focus on creative flavors, we present a collection of simple, savory baked goods that can be made without much preparation or labor.Save 37%
Speaking of using whipped brown butter . . .
- Spread it on breakfast toast (or French toast!)
- Add it to a charcuterie board
- Sprinkle with sea salt and serve it with bread on date night
- Treat it like a compound butter over steaks and roasted chicken
- Slap it onto banana bread, muffins, and pastries
- Smear it onto a grilled cheese!
The possibilities are endless.
Oh, and if you really want to go all out? Whip up my brown butter, soy, and lemon Infinite Sauce. Then smear it on a toasted piece of crusty bread and devour.
You’ll thank me later.
Whipped Brown Butter
Makes ½ cup
- 8 tablespoons unsalted butter
- ½ teaspoon table salt
1. Combine 2 cups water and ice cubes in large bowl to make ice bath: set aside.
2. Melt butter in 10-inch skillet over medium-high heat. Reduce heat to low and continue to cook, swirling skillet constantly, until butter is dark golden brown and has nutty aroma, 6 to 8 minutes longer. Immediately transfer to second bowl and stir in salt.
3. Transfer bowl of butter to ice bath and chill, whisking constantly, until mixture starts to solidify and sticks to the side of the bowl, about 1 minute. Remove bowl from ice bath and continue to whisk vigorously until butter is creamy and light in color. Transfer butter to small serving bowl and serve. (Brown butter can be stored in an airtight container in the refrigerator for up to one week.)