Butter can be transformed into a gorgeous spread to enjoy for breakfast with toast or pastries. It’s so easy to prepare and so many flavours can be incorporated to tantalise your taste buds.
Take 250 g butter that is at room temperature and beat it with an electric mixer together with 30 ml icing sugar in a large mixing bowl. Once the butter becomes creamy, add 65 ml milk and the seeds of half a vanilla bean. Scrape the sides of the bowl down and continue beating until the milk has completely been incorporated into the butter and the vanilla seeds are evenly distributed.
Once the whipped butter gets to this stage, various other flavours can be added. For an American twist, a rather tasty twist, add a squeeze or two maple syrup. The syrup gives the butter a beautiful, rich colour and tastes excellent on pancakes and also on scones.
Instead of maple syrup, a squeeze of honey is also really delicious. Add citrus zest, a pinch of ground cinnamon or even grated chocolate to whipped butter for an interesting breakfast spread.
Serve whipped butter with lightly toasted croissants, brioche, puff pastry crescents or just a regular slice of crusty toast. It’ll soon be the only thing you want for breakfast!
Prepared left-over whipped butter can be stored in the fridge for up to three days. Allow it to come to room temperature and beat it again with an electric mixer just before serving. It can also be frozen for up to a month. Once thawed, simply beat again until fluffy and creamy.