3 Flavours of Whipped Butters – Marmite, Garlic & Spring Onion and Red Chilli
Whipped flavoured butters are pretty amazing and considering how easy they are to make, it astounds me why they don’t grace everyone’s table.
Hopefully after reading how easy it is to make them, this will change things.
I use flavoured whipped butters a lot, partly because they are so easy and taste wonderful, and also because of how versatile they are.
Not just smothered on some good bread, but when cooked with, each flavour imparts their unique profiles into everything it touches.
I’ve given three main whipped butter flavours in the main body of the recipe, but if you find your way to the Tip Box, you’ll find more flavours to try and how to get them ready.
Go on, give it a go and enjoy your sweet life!
3 flavours - Left is garlic and spring onion. Top right is chilli and bottom right is marmite.
What You Need
Butter Base
250g Salted Room temperature softened butter - See Tip Box
2 tbsp Milk – Use full fat or semi skimmed
The butter must be room temperature and softened before using.
Marmite
3 tbsp – Marmite - See Tip Box
Marmite whipped butter
Garlic & Spring Onion
2 Big Cloves of Garlic – Minced – See Tip Box
3 Large Spring Onions- Finely Chopped
Garlic and spring onion whipped butter
Chilli
2 tbsp Red Chilli Flakes – See Tip Box
Chilli whipped butter
How It’s Done
Base Recipe
Place the softened room temperature butter into a food processor along with the milk.
Switch it on and let it run for 3-5 minutes, stopping and scraping down the sides two or three times to ensure the milk and butter get thoroughly mixed together.
Once ready, add the ingredients to flavour the butter.
Once added, let the machine run again for another 3-5 minutes.
Making sure to scrape down the sides of the machine to ensure all the ingredients are thoroughly mixed in.
Once the whipped butter is ready, transfer it to a bowl and store, covered, in the fridge.
Or, make into a sausage, wrap in non-stick baking parchment and store in the fridge or freeze, cutting a bit off whenever you need to use it.
Garlic & Spring onion finished and ready to eat.
Tip Box
Room Temperature – This is really important. Having the butter at room temperature makes it so much easier to make the whipped butter. It lets the other ingredients mix in well as opposed to just sitting in the top of the butter when being whipped.
Marmite – Once you’ve tasted the marmite butter, if you want the flavour stronger, add another tablespoon
Garlic – Once you’ve tasted the butter, if you’d prefer more of a garlic flavour, add more until it gets to your taste. Remember, if you’re making it for guests, they may not want to have garlic breath for the next few days.
Chilli – Once you’ve tasted the finished chilli butter, if you want more of a kick, add more dried chilli.
Marmite whipped butter ready for some lovely bread.
Other Flavour Ideas
Crispy Chicken skin – Take the chicken skin off the chicken (chicken thighs or the chicken breasts) lay them flat onto a sheet of non-stick parchment which is laying on an oven proof tray. Season with some Malden salt, (don’t over salt as this will affect the saltiness of the butter) and into a hot oven. Let them cook until they are crispy. Let them go cold. As they cool, they will crisp up. Crumble the cold crispy skin into the base butter mixture.
To the 250g of the softened butter, add the crispy chicken skin of around 4 chicken thighs or breasts.
Red peppercorn – Red peppercorns have a unique blend of sweetness, fruitiness, and heat. They are often used as a finishing pepper for various dishes, including game, duck, pork, shellfish, and salad dressings, so great to use in cooking or for posh sandwiches.
To the 250g of softened butter, add 2-3 tbsp of crushed red peppercorns. Use int the cooking of pork, fish duck or shellfish.
Parmesan, Basil & Sundried Tomato – For a pack of 250g of the softened butter, add around 8 tbsp of grated parmesan, 3 tbsp of dried basil and 3 tbsp of finely chopped sundried tomatoes. Great on some good bread or as a base under some lovely salad ingredients in a sandwich.
Horseradish and Chive – To 250g of softened butter, add 4tbsp of horseradish cream & 4 tbsp of dried chives. Use in a hot pan along with some oil when cooking a steak.
Chilli, Coriander & Lime – To the 250g softened butter add 3 tbsp of dried coriander, 2 tbsp of red chilli flakes and zest of two limes. I love to out chunks of this inside whole trout then put it under the grill. Thickly butter some toast made from good bread with this butter. Add a slice of your favourite cheese and then back under the grill until it melts.
Chilli whipped butter
