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I used to look at whipped butter and think ‘what’s the point?’. Well, I discovered the point is that whipping butter does something magical to it and this Cinnamon Whipped Butter is something else: It just goes with so many things and for cinnamon fans, you’re going to want to bookmark this page. Try it once and you’ll be making it forever :)
Cinnamon Whipped Butter
Cinnamon is one of those spices many of us parents don’t have much of a problem getting the kids to eat. From Cinnamon Scrolls to adding cinnamon to yogurt and honey, lots and lots of kids love cinnamon. And the good news on this front is that cinnamon has loads of health benefits, not least because it contains antioxidants and lowers blood sugar. So it’s a good thing.
The first time I whipped butter it was a garlic butter I was trying to recreate that I’d had in a restaurant and absolutely loved. It was light, fluffy and unlike any butter I’d had before. So I made it at home and then started to try whipping butter with other flavors.
Many whipped butter recipes use cream or milk. I’ve used maple syrup as the liquid to beat into this recipe to make the butter fluffy. As I keep this butter for sweeter recipes, I think the small amount of maple syrup used in this is worth the extra sugar. I’ve used 2 tsp of cinnamon. Feel free to use however much you like. 2 tsp of cinnamon gives you a good cinnamon flavor but I don’t find it overpowering. If you’re uncertain how much to use, simply test it out as you’re whipping the butter and find an amount you’re happy with.
How To Whip Butter
Whipping butter is done best with beaters. I use these beaters and I’ve had them for years. I think I bought them before I even had a food processor but I still use them all the time. And for whipped butter, they’re what you need. You can whip butter by hand of course but if you’ve tried it…it’s hard work. Really hard work. So use beaters if you have them!
The butter needs to be room temperature. You won’t be able to whip butter if it’s fridge cold, so take it out of the fridge at least 30 minutes before you’re going to make this, an hour is better. I like to use a huge bowl when I’m making this. Butter has a tendency to ‘splatter’ when you whip it and so by using a huge bowl there’s less chance of this splattering everywhere and it’s easier to scrap down the sides of the bowl.
What To Serve With Cinnamon Butter
The main recipes I make that I serve cinnamon butter with are baked loafs. Try these loafs with this Cinnamon whipped butter:
- Fall Pumpkin loaf
- Clean eating Banana bread
- Date and banana bread
- Carrot and walnut loaf
- Healthy blueberry bread
Salted Or Unsalted Butter?
I use salted butter, you don’t have to. I think the salt in the butter brings out the cinnamon flavor and makes this special. And there’s another reason to use salted butter: It helps the cinnamon whipped butter to last a bit longer, thanks to the preservative quality of the salt.
Storing Cinnamon Butter
Whichever butter you choose to use, you need to keep this butter in the fridge. It won’t last as long as regular butter because of the other ingredients in it. Once this is made, I keep it refrigerated for up to 7 days, and take it out of the fridge an hour or so before I need it. Straight from the fridge is too cold and it doesn’t spread well, so pop it on the counter top before serving.
Cinnamon Whipped Butter Recipe
Cinnamon Whipped Butter
- ½ Cup Butter Room temperature
- 2 tbsp Maple syrup
- 1-2 tsp Ground cinnamon
- Put all ingredients into a bowl and whip using beaters