The first time I made butter, I was in preschool — probably four years old — and I still remember how magical it felt watching cream turn into something completely different right before my eyes. Years later, I still find myself just as fascinated by the process. This whipped vanilla bean butter is my grown-up version — simple, lightly sweet, and beautifully indulgent.

Perfect for warm bread, pancakes, biscuits, and slow mornings at the table.

Yield 200-250 G Butter

250–300 ml Buttermilk

Mis en Place

500 g Heavy Whipping Cream
1–2 Tsp. Honey (to taste)
1 Tsp. Vanilla Bean Paste (or seeds from 1 vanilla bean)
2 Tbsp. Buttermilk, reserved
Fleur de sel, to taste

Method

Step 1

Pour the 500 g of heavy cream into a large mixing bowl or stand mixer. Whip on medium-high speed until soft peaks form, then continue until stiff peaks appear.

Step 2

Cover your mixer with a towel to prevent splatter. Continue whipping — soon, the cream will start to separate into butter solids and liquid (buttermilk). Roughly 8-10 minutes.

Step 3

Remove the butter solids from the mixer or bowl. Gently squeeze out any excess liquid. Strain the buttermilk into a glass and save for pancakes, biscuits, or baking.

*At this point, you can add vanilla bean, salt and honey or simply just salt and roll between parchment paper and store. Proceed to step 4 for the whipped variation.

Step 4

Place the butter back in the mixer fitted with a whisk attachment. Add honey, vanilla bean paste, a splash of buttermilk (if using), and a pinch of fleur de sel.

Step 5

Whip the mixture until the butter is light, airy, and smooth. Taste and adjust honey or salt if desired.

Spread immediately on warm bread, pancakes, or biscuits — or store in an airtight container in the fridge. I like to finish with an extra sprinkling of fleur de sel for that little indulgent touch.

*Tip: This is a great base to create herbed butter or any flavour you desire.