<![CDATA[Pages in my passport - Whipped Brown Butter]]>Thu, 30 Jul 2026 19:24:00 -0700Weebly<![CDATA[Whipped Brown Butter]]>Sun, 10 Sep 2023 15:28:55 GMThttps://www.pagesinmypassport.com/whipped-brown-butter/whipped-brown-butter
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BEWARE!
This damn butter is so good you may end up eating bread and whipped brown butter every day for the rest of your life.

Ingredients
  • 226 grams of salted butter (two sticks) Use the best quality butter you can find. You can use salted or unsalted but make sure you add some big pinches of salt if using unsalted when the butter is whipped. If using salted butter, you may not want to add any salt at the end. It's up to you. It's most likely going on bread so I suggest using salted, but use whatever you have on hand.
  • Flaky see salt to serve (such as Maldon salt)
  • Ice bath

Instructions​
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  1. Fill a large stainless steel bowl with ice, it doesn't need to be really full, a good 2 - 3 cups. Then put in about a cup of water too.
  2. Melt the butter in a saucepan over medium heat.
  3. Continue cooking the butter, swirling the pan constantly so it cooks evenly.
  4. The butter will create big bubbles and crackle quite loudly. Feel free to turn the heat down if you think it is cooking too quickly.
  5. The bubbles and noise will subside and then it will start to foam on the top.
  6. Keep swirling the pan so you can see what is going on under the foam. We are looking for the specks on the bottom to be brown NOT black. Keep in mind it will continue to cook when you take it off the heat.
  7. Pour the browned butter into a medium stainless steel bowl. Make sure to scrape all the brown bits in as well. Place the bowl inside the bowl of ice so that it starts the cooling process.
  8. Using a hand mixer, start whisking. If you only have a hand mixer, whisk as quick as you can it will take about 10 minutes.  You'll think nothing is happening then all of a sudden it does.
  9. It will lighten a lot in colour then the texture will get thicker to the point where it is a whipped cream consistency.
  10. The key point is to take the bowl out of the iced bowl when it starts to thicken. You don't want to take it too far. It can start to get solid chunks in it if it is too cold.
  11. A tip is to take it out of the iced bowl and whisk when you think it's close. You can always put it back in for 30 seconds.
  12. You might not get the perfect consistency first time, if in doubt then under do it!
  13. You are looking for a light whipped cream consistency.
  14. Taste for salt. You may not need to add any of the flaky sea salt because the salty flavor will be enhanced.
  15. Serve it next to some sliced sourdough with some flaky sea salt sprinkled on top.

How to store the whipped brown butter
It can stay out on your counter in a container until you need to serve it if it isn't too hot. Otherwise put the container into the fridge. You'll need to bring it back to room temp and give it a whisk before serving. It's best to make it right before you need it.

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