Homemade Whipped Cranberry Butter (aka flavored butter) is the new holiday condiment! This 4-ingredient whipped butter is not only stunning in color, but full of flavor.
Serve it with warm dinner rolls, fresh-from-the-oven cornbread, or homemade pancakes and waffles.
How to make whipped cranberry butter at home:
Making any kind of homemade flavored butter is super simple! Here are the steps:
- Set butter out at room temperature for at least an hour to soften.
- Meanwhile, cook cranberries, honey, and orange zest in a saucepan until thick and syrupy.
- Let cranberry mixture cool completely.
- Whip butter in a stand mixer fitted with the whisk attachment on medium speed until light and fluffy.
- Add cooled cranberry mixture and whisk just until combined; season with salt to taste.
Making flavored butters
Not into cranberry? Make a flavored butter that suits your taste buds! Simply follow the instructions for whipping and mix in your preferred flavorings!
For sweet flavored jams use ¼–½ cup of your favorite jam.
For savory flavored butters mix in a variety of minced fresh herbs and aromatics.
- Minced fresh garlic
- Minced fresh rosemary
- Minced fresh Thyme
- Minced lemon zest (or any citrus zest)
- Cayenne pepper or red pepper flakes
- Course ground black pepper
- Balsamic glaze
How long does homemade whipped cranberry butter last?
Whipped flavored butter, such as this recipe, will last at least 2 weeks. Unflavored whipped butter will last at least 1 month in the refrigerator.
Homemade whipped butter is best enjoyed within 3 days of making it, as the longer it sits in the refrigerator, the harder it gets.
Can whipped butter be left out?
If you are planning to serve the whipped butter within one day of making it, then you can leave it out. Any longer than one day, I recommend storing in an airtight container in the refrigerator. I like to store mine in a glass all jar.
Sweetened flavored butter
For this whipped butter I opted to sweeten it just a bit with honey. It pairs well with a dash of added salt and offers just enough sweetness to balance out the tart flavor of fresh cranberries.
Not to mention, the fruitiness of honey does really well with the orange!
You can also use maple syrup here, although I recommend decreasing the amount to two or three tablespoons.
If you decide to leave the honey out altogether, that works too! When not adding any sweetener, I recommend decreasing the amount of cranberries to ¾ or 1 cup (depending on how tart you would like the butter to be).
Use this whipped cranberry butter for:
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Salty, sweet and oh-so buttery, this cranberry butter is the perfect spread for warm rolls, mashed potatoes, waffles, pancakes and more!
- 1 ½ cup fresh cranberries
- ¼ cup honey
- Minced zest of 1 orange
- 1 ½ cup unsalted butter (3 sticks), room temperature
- Kosher salt to taste
Combine cranberries, honey and zest in a saucepan over medium heat.
Cook over medium heat, stirring frequently, until cranberries have burst and mixture is jam-like, about 8 minutes; cool completely.
In a stand mixer fitted with the whisk attachment, whip butter on medium speed until light and fluffy.
Add cooled cranberry mixture and season with salt to taste, whip just until combined; store in an airtight container in the refrigerator for up to 2 weeks.
- Serving Size: 1 tablespoon
- Calories: 98
- Sugar: 3g
- Sodium: 43mg
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 26mg
Keywords: Whipped butter, homemade whipped butter, flavored butter, cranberry butter