How to Make Freshly Whipped Herb Butter (2024)

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by Joanne June 10, 2013 (updated October 19, 2021)

Butter is freshly churned from heavy cream, and flavored with freshly chopped rosemary. It’s the perfect pairing for steak, and so easy to make!

Hi friends!

I can’t tell you how happy I am to be sitting in my office right now, ready to tell you all about how to make your own whipped rosemary butter to dollop on top of your next steak, loaf of bread, or whatever goodie that’s made better by a slathering of fresh butter.

I’ve been traveling for the past four straight weeks, and between three conferences, a wedding, and a trip to the ER in between two of my connecting flights to BlogHer Food ’13 this past weekend, I am a morphine and drugged up wreck, oh-so happy to get back to the little things in life I love so much.

Cooking, cleaning (yes, really), taking photos of food, and telling you all about it…I feel relieved to be back to work!

If you’ve never made your own butter, basically you just make whipped cream, but go a little further.

And if you’ve never made whipped cream, you just pour heavy cream in a bowl and whisk it until it thickens up. Making butter is easier since you don’t have to worry about going too far, like you do with whipped cream. Once the butter and buttermilk have separated, you’re done.

Whisk some rosemary infused cream until it goes past the whipped cream stage, and starts to separate into clumps and liquid, as pictured below.

Can anyone tell me what that liquid is?

…that’s right! It’s true buttermilk.

Scoop out the butter clumps from the buttermilk and dollop it onto whatever you want.

Also feel free to play around with the flavors. Fresh thyme, basil, mint, and other herbs work great in the butter.

You can also add cooked fruits, like apricots, peaches, and so on to make different kinds of fruit butters! Just add the puree to the cream before whipping it up. Enjoy!

Freshly Whipped Rosemary Butter Recipe

Servings: 16

Prep Time: 10 minutes mins

Ingredients

2 cups heavy cream
1/4 tsp salt
1 tbsp freshly minced rosemary

Instructions

You can either make the butter in a stand mixer or by hand. I have a strange obsession with whipping my cream and butter by hand, but it will require a lot of elbow grease!
In a stand mixer fitted with the whisk attachment, add the heavy cream, salt, and rosemary. Whip on medium high speed for about 5-8 minutes until the butter clumps separate from the buttermilk. Scoop out the butter clumps from the liquid and spread on whatever you’d like!
The process is the same to do it by hand, but it will take longer.

Notes

Nutrition

Calories: 103kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 48mg, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer

Cuisine: American

Author: Fifteen Spatulas

posted in: All Recent Posts 49 comments

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49 Comments on “How to Make Freshly Whipped Herb Butter”

PattyAnn — August 9, 2018 @ 11:26 am Reply

Hi Joanne, Can I make this ahead of time and refrigerate or will I loose the fresh whipped texture? Thanks!
- Joanne Ozug — August 10, 2018 @ 1:27 pm Reply
  
  Definitely you can make it ahead and refrigerate. You can soften again by pulling it out of the fridge before serving.
Jessie — March 20, 2018 @ 9:28 pm Reply

Made this with my kids and it was so fun to see the buttermilk separate!
Chethana Peiris — July 10, 2013 @ 11:06 am Reply

Hi Joanne,
Just wondering…can I use the buttermilk that is left after separating the butter for recipes that use buttermilk?
- Joanne Ozug — July 14, 2013 @ 2:44 pm Reply
  
  Hi Chethana, indeed you can use the buttermilk! Alton Brown actually wrote in one of his books that he had tried making his grandmother’s biscuit recipe and it never turned out like hers, until one day he realized that his grandmother must’ve used REAL buttermilk. Mystery solved. So the tricky party is the storebought buttermilk (which is cultured milk, really) can be different from the real stuff, but you should be able to use it for most things.
Dorothy @ Crazy for Crust — June 13, 2013 @ 9:03 pm Reply

I love this!! Such a great way to make butter. And it was SO great to meet you Joanne! I hope your back is getting better.
- Joanne Ozug — June 14, 2013 @ 9:58 am Reply
  
  I’m SO glad I got to meet you Dorothy!!! BHF was a blast. I will see you next year!
Deborah — June 12, 2013 @ 11:35 pm Reply

I hope all is well – sounds like things have been a bit crazy for you! I have never tried making my own butter, but have always wanted to. Now I really want to!
- Joanne Ozug — June 14, 2013 @ 9:55 am Reply
  
  Thanks so much Deborah! I’m bummed I haven’t met you at any conferences yet! Someday, someday =)
Jenny — June 12, 2013 @ 12:25 pm Reply

You may be doing too much. Hope you feel much better. I enjoy your recipes. You are great. Please take care.
- Joanne Ozug — June 14, 2013 @ 9:54 am Reply
  
  Thanks so much Jenny, your kind words mean a lot! And btw, I fixed the typo in your comment, no problem! I was definitely confused at first by what you meant LOL. Stinking autocorrect!
carrian — June 12, 2013 @ 10:00 am Reply

That looks like something I need in my life pronto. LOVED meeting you this weekend. mwah!
- Joanne Ozug — June 14, 2013 @ 9:52 am Reply
  
  I’m so glad I got to meet you and we got to hang out a bunch!! Can’t wait to see you again =)
Myrtle — June 11, 2013 @ 8:07 pm Reply

Wow, that looks great!! I love whipped butter, and I’ve made butter before, but not all fancy like your’s. 😉 I’ll definitely have to try this in the future!!!!
I am so glad that you’re feeling better…but a trip to the ER? Oh no! What happened? I hope you get better soon!!
- Joanne Ozug — June 14, 2013 @ 9:51 am Reply
  
  Thanks so much Myrtle, I appreciate your kind wishes! LOL I don’t think this is too fancy (I think the steak makes it look fancy), but I guess you can easily make it come off that way. Great for a dinner party where you can say “oh yes, I made this butter” lol.