Ingredients:

  • 1/2 cup (113g) Unsalted butter, room temperature
  • 1.5 tbsp (22.5ml) Whole milk
  • 1/4 tsp Fine sea salt
  • 2 tbsp (42g) Mild honey (optional)
  • 1/4 tsp Ground cinnamon (optional)

Instructions:

  1. Prepare the butter. Cut the 1/2 cup (113g) butter into small cubes and let it sit until it reaches 65°F. Note: It should be soft enough to indent but not look shiny or melted.
  2. Start the mixer. Place the butter in the bowl and use the whisk attachment. Begin on medium low speed to break the cubes down.
  3. Increase the speed. Turn the mixer to high and beat for 2 minutes. Wait until it turns a pale ivory color.
  4. Incorporate the milk. While the mixer is running on medium high, slowly drizzle in the 1.5 tbsp (22.5ml) milk one tablespoon at a time.
  5. Develop the peaks. Continue whipping for another 2-3 minutes. Stop when it looks like stiff peak whipped cream.
  6. Add the seasoning. Sprinkle in the 1/4 tsp salt and any optional ingredients like honey or cinnamon.
  7. Final fold. Beat for a final 30 seconds on medium speed. Watch for a fully smooth, uniform emulsion.
  8. Check the texture. Scrape the sides with a rubber spatula to ensure no dense butter bits are hiding at the bottom.