Easy Whipped Miso Butter Recipe

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It’s salty, umami, and perfect on so many things. With my whipped miso butter recipe, you’ll learn how to make miso butter, the most delicious butter you’ll ever try.

Whipped Miso Butter

This is one of my all-time favorite kinds of butter. It’s salty, umami, and perfect on so many things. Since the butter is whipped, it’s light, airy, and melts beautifully. You can try it on toast or lather it on seared steak. One of my favorite things is to melt it and drizzle it on top of jammy eggs and yogurt.

How to Make Miso Butter

So, in this recipe, you aren’t making butter from scratch. You use already-made butter and miso and combine the two by melting and blending in a blender. At this point, you can periodically mix it as it cools and solidifies, but I prefer to whip the miso butter.

After you blend the melted butter and miso, place it in a bowl over another filled with ice. This will help cool it down faster as you whip it with a hand mixer. Whipped peaks will hold in the butter as the butter begins to solidify, and that’s how you know it’s done.

My Miso Butter Recipe

You only need three ingredients to make whipped miso butter: butter, miso, and olive oil. I’ve heard of people trying sesame oil to make miso butter. While I haven’t tried it, that is probably a delicious alternative to olive oil.

For this miso, I used homemade red bean and garlic miso that I teach students how to make in the Fermented Food Semester online course. It’s by far my favorite miso to make. So my butter has hints of garlic in it too. So good.

The Best Way to Whip Butter

After you blend the melted butter and miso, place it in a bowl over another filled with ice. This will help cool it down faster as you whip it with a hand mixer.

Whipped peaks will hold in the butter as the butter begins to solidify, and that’s how you know it’s done. After I scoop the butter into a container and place it in the fridge, I like to take a piece of bread and clean off the mixer attachments for a lovely taste test.

You can use a stand mixer to whip the butter, but you probably can’t set it over ice. So it will take longer than if you use a hand mixer.

More Recipes to Try

• How to Make One Year Fermented Miso
• Homemade Cultured Butter with Lemon and Herbs
• Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce
• Jammy Eggs with Greek Yogurt and Miso Butter

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