You've never tasted butter this creamy: here's the video recipe to make it

The secret is in the preparation: by whipping the butter for a long time, the incorporated air lightens its texture and makes it particularly creamy and pleasant to spread. Once ready, you can also flavor it with herbs, spices, citrus zest, or other ingredients, creating a different version each time.

Whipped butter: a trend from haute cuisine to home

The technique of whipping butter comes from haute cuisine. You've probably started dinner at a gourmet restaurant with a slice of bread spread with salted or variously flavored whipped butter. Given its ease of preparation, it can also find its way into everyday home dining. The beauty of this recipe is that the range of variations is almost endless, as you can flavor the butter to your liking: with a mix of chopped herbs, salt (including smoked), sugar, orange or lemon juice and zest, cinnamon, cocoa, curry, coffee, and so on.

We offer you the classic recipe for salted whipped butter, which you can also follow in Sara Foschini's video, the recipe for sweet whipped butter, and Joëlle Néderlants's interesting variation that calls for "hazelnut" butter.

Whipped butter: the savory version recipe

• Cut 300 g of soft butter into cubes and place them in the bowl of a stand mixer.
• Add 60 ml of sparkling water and a good pinch of salt.
• Start the appliance at low speed at first and then gradually increase it.
• Continue beating until the butter is glossy and has a smooth, fluffy consistency.
• You can flavor the whipped butter as you like with chopped herbs or spices. It's perfect served as an aperitif on toasted bread.

Whipped butter: the sweet version recipe

• Combine 60ml of sparkling water and 60g of granulated sugar and the seeds scraped from a vanilla pod (or you can use a few drops of extract).
• As an alternative to vanilla, you can use coffee grounds, cinnamon, cocoa, or a little jam. Any of these options will be ideal for decorating muffins or cupcakes or filling cakes.

Whipped Hazelnut Butter: The Steps (Photos)

• Melt 300g of butter in a small steel saucepan over low heat: the light base will allow you to clearly see the changes in color of the butter.

2. Continue cooking until the butter has turned a hazelnut color: be careful not to go any further, otherwise it will burn and will no longer be usable because the butter will taste too bitter.

3. Transfer the hazelnut butter to a glass bowl, season it with a generous pinch of salt (we used smoked salt to add depth to the flavor), and stir gently off the heat to let it cool.

4. Immerse the bowl with the now room-temperature "hazelnut" butter in a cold bain-marie made of water and ice and begin whipping it with a hand whisk.

5. Replace the hand whisk with an electric one to incorporate more air.

6. Continue until it resembles a firm Chantilly cream; now the whipped "hazelnut" butter is ready. You can serve it on toasted whole-wheat bread croutons and top them with anchovy fillets in oil.