Easy Vanilla Whipped Brown Butter Recipe
Whipped vanilla brown butter is an easy, delicious, and versatile topping that will elevate any meal. With the nutty richness of brown butter and the sweetness of vanilla, this whipped butter is perfect for spreading on bread, pancakes, or bagels.
Ingredients
- 112 g butter ½ cup, 8 tablespoons
- 1 vanilla bean pod or 2 teaspoons vanilla bean paste
- Sprinkle of sea salt to taste
Tip: Use a light-colored pan so you can easily see when the butter turns brown.
Instructions
- Prepare Ice Bath: Fill a large bowl with ice and water. Set aside for cooling and whipping the butter later.
- Optional - Prepare Vanilla Bean: If using a vanilla bean pod, scrape out the seeds and have them ready to add to the butter later. 1 vanilla bean pod, or 2 teaspoons vanilla bean paste
- Melt the Butter: Add the butter to a pan or skillet over medium heat. Stir occasionally with a rubber spatula to ensure it melts evenly. 112g butter (½ cup, 8 tablespoons)
- Brown the Butter: Once the butter is melted, it will start to foam and crackle. Stir constantly to ensure even cooking. When the butter turns a golden brown color and has a nutty aroma, transfer it immediately to a small, heat-safe bowl.
- Whip the Butter: Quickly place the bowl of browned butter over the ice bath. Begin whisking immediately. Continue whisking until the butter will lightens in color and develops a whipped texture.
- Add Vanilla: Once the butter is whipped, add the vanilla bean seeds or vanilla bean paste. Whisk until fully combined. At this point add a sprinkle of sea salt to taste. 1 vanilla bean pod, or 2 teaspoons vanilla bean paste.
- Serve and Enjoy: Remove the butter bowl from the ice bath once the desired whipped consistency is reached. Serve immediately or store for later use.
Notes
Tips:
- Butter Browning: Watch closely as the butter turns brown, as it can burn quickly.
- Whipping: Whisk vigorously to achieve the light, airy texture.
- Storage: Store any leftover whipped vanilla brown butter in the fridge for up to 1 week. Bring to room temperature before serving.