Ingredients:

  • 1 cup unsalted butter, softened to 65°F
  • 2 tbsp whole milk
  • 1/4 tsp fine sea salt

Instructions:

  1. Cut the 1 cup of unsalted butter into small cubes while it's still slightly cool.
  2. Let the cubes sit until they reach 65°F. It should feel cool but give easily when pressed.
  3. Place butter in your bowl and beat on low speed for 1 minute.
  4. Turn the mixer to medium high and beat for 2 minutes until the butter looks pale and smooth.
  5. Sprinkle in the 1/4 tsp of fine sea salt while the mixer is running.
  6. Add the 2 tbsp of whole milk one tablespoon at a time.
  7. Crank the mixer to high and whip for another 2 to 3 minutes until the texture is billowy and light.
  8. Use a flexible spatula to move the butter from the edges to the center.
  9. Stop when the butter holds a soft peak and looks like thick whipped cream.
  10. Spoon into a clean jar or ramekin for immediate use or storage.