This Homemade Whipped Herb Butter takes baked potatoes, dinner rolls, and pan-seared steak up five notches and it’s so easy to make!
My kids are so skinny, my friend Heidi always says I need to start feeding them butter all day long. So as a joke over the weekend, I handed this ramekin of whipped herb butter to them with a spoon and said, “here’s your snack.”
They both looked at each other perplexed. Then my son said, “this would be good on bread,” followed by my daughter “or eggs.”
See. TOTALLY my kids.
This Whipped Herb Butter is not the same thing as compound butter (where you place the mixture on parchment paper, roll into a log, chill, and then slice.) This is merely a few ingredients blended together in a mixing bowl and then spooned into a dish to enjoy. You could, of course, convert this into compound butter, though!
What type of herbs are good for herb butter?
Any and all! Thyme, basil, chives, parsley, and tarragon are personal favorites. Use only one kind or a combination.
Do you use fresh herbs or dried herbs for herb butter?
I personally prefer fresh herbs for herb butter, but you can use either. Dried herbs are generally more potent than fresh herbs, though, so you’ll need less – typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh thyme, you need only 1 teaspoon of dried.
What do you use herb butter for?
It’s so good on so many things! Just a little bit can elevate the simplest of foods.
How do you store Herb Butter?
This recipe can be kept, covered, on the counter for up to 5 days, the refrigerator for up to 1 month, or frozen for up to 3 months. IF you’re going to leave it out, these simple rules need to be followed:
- Make sure it’s pasteurized. Most butter is pasteurized (processed to eliminate pathogens to increase its shelf life.)
- Use salted butter. If you’re going to leave any butter out at room temperature for an extended period of time, it should be salted. Salt add protection against bacteria growth.
- Store in an air-tight container. Keeping the butter container covered prevents moisture, air, and foreign items from contaminating the butter. I keep mine in a butter dish. (affiliate link)
- Keep in a cool, dry place, away from light. The cooler the temperature of your kitchen, the longer the butter it will last. To cut back on waste, store in the fridge and only remove the amount you think you’ll use in one week.
Other condiments we love!
How To Make this Herb Butter Recipe
Whipped Herb Butter
- 2 tablespoons fresh chives , finely chopped
- 1 1/2 tablespoons fresh thyme , finely chopped
- 1/2 tablespoon fresh rosemary , finely chopped
- 1/2 cup salted butter , at room temperature
- In a medium bowl with an electric mixer, blend all the ingredients until combined and smooth.
- Wipe down the sides of the bowl with a spatula and beat again until the butter is light and fluffy.
- Spoon mixture into a ramekin or butter dish. Cover and store.
- (See recipe notes for proper storage.)
- You can use any combination of herbs to equal 1/4 cup, depending on your taste.
- If using unsalted butter, start by adding a 1/2 teaspoon kosher salt, then taste and adjust to your liking.
- This recipe can be kept, covered, on the counter for up to 5 days as long as the butter is pasteurized, salted, and stored in an air-tight container away from heat and light. It can be stored in the refrigerator for up to 1 month, or frozen for up to 3 months (thaw in the fridge overnight and bring to room temperature before serving.)
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