Butter is freshly churned from heavy cream and scented with freshly chopped rosemary. It’s an ideal partner for steak, warm bread, or any dish that benefits from a bright, herby butter—and it’s incredibly easy to prepare.
Hello friends,
I’m so glad to be back in the kitchen and sharing an easy recipe for whipped rosemary butter. After a busy month of travel, conferences, and more than a few mishaps, getting back to cooking, photographing food, and writing about it feels wonderfully grounding.
If you haven’t made butter at home, it’s simpler than you might think: start like you would for whipped cream, then continue whisking until the solids separate from the liquid. That liquid is real buttermilk—an easy bonus that you can use in baking or dressings.
Begin by whisking heavy cream that’s been infused with rosemary. Keep going once it reaches the whipped cream stage; the mixture will clump and the pale liquid will pool around the solids. Scoop the butter into a bowl and press out any remaining buttermilk so the butter keeps longer.
That separated liquid is buttermilk. Save it for pancakes, biscuits, or dressings. The butter itself is delicious spread on a warm baguette, dolloped over a hot steak, or used to finish roasted vegetables.
Feel free to experiment with other herbs and flavorings. Fresh thyme, basil, or mint all work beautifully. You can even fold in cooked fruit purees—apricot or peach, for example—to make sweet compound butters that are excellent on scones or breakfast toast. For savory variations, try minced garlic, lemon zest, or a pinch of chili flakes.
Freshly Whipped Rosemary Butter Recipe
Servings:
16
10 minutes
10 minutes
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Ingredients
- 2 cups heavy cream
- 1/4 tsp salt
- 1 tbsp freshly minced rosemary
Instructions
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You can make this butter in a stand mixer or by hand. Whipping by hand works but requires more elbow grease.
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In a stand mixer fitted with the whisk attachment, combine heavy cream, salt, and minced rosemary. Whip on medium-high speed for about 5–8 minutes, until the butter solids separate from the buttermilk. Scoop the butter clumps from the liquid and press gently to remove excess buttermilk. Spread on bread or top a steak.
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The process is the same by hand, but will take longer—keep whisking until the separation happens.
Notes
Nutrition
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 as a guideline for informational purposes.