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This Whipped Brown Butter is completely understated in looks but boy does it pack a punch. It is one of those recipes that you never knew you needed in your life. Serve it with savoury food for a nutty, slightly salty hit or lightly sweetened to complement sweet baking. Try it at least once and let me know what you think.

On a wooden table is a cream cloth that has a glass container filled with set whipped brown butter. A knife is digging out some. Behind it is a silver cooling rack with baked scones piles on top.

Pata parauri (brown butter) has had such a great time in the spot light over the past few years and I totally get it. It takes the simple flavour of pata (butter) and amplifies it in to a delicious topping in a few short steps. In this tohutao (recipe) I show you how to use it with sweet or savoury dishes. It is so easy to make so let's take a look at the process.

How to use the tohutao (recipe):

Enjoy the sweetened whipped version spread on my Date and Orange Scones or Braided Chocolate Chip Bread. The savoury version is perfect on my Cumin and Cottage Cheese Loaf or my No-knead Bread Buns. It would also be amazing slathered over hot rīwai (potatoes) or any cooked huawhenua (vegetables).

Videography and photography by Sarah Henderson.

Ingredient Tips for the Whipped Brown Butter:

On a table sits a dark cloth with a wooden board on it. On the board is small vintage objects holding ingredients. There is butter, salt, icing sugar and vanilla in view. Behind the board is an amber candle and a bunch of pink and purple flowers.

Butter: I always use salted butter in all of my recipes because of the superior flavour but if you enjoy unsalted, go for it.
Icing Sugar: This is used if you are making the sweetened version. Just a few tablespoons is all that is needed.
Vanilla: Wanira (vanilla) is optional to the sweetened version but adds another layer of delicious flavour.

EXPERT ADVICE:

Do not turn up the heat too much when you are browning butter. A medium heat will slowly brown the butter and add a deep savoury note. If you need more tips, check out my How to Brown Butter post.

Take the time to whip the pata (butter) and huka (sugars) for the specified time. This will ensure that the huka (sugar) has fully dissolved and the pata (butter) is light and fluffy for a delicious mouth feel when it is being eaten.

STEP BY STEP WHIPPED BROWN BUTTER INSTRUCTIONS:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A silver pan with a brown handle sits on a black portable stove with butter that is melted and has started to bubble. It has a wooden spoon in it and a wooden floor is seen in the background.

1. Chop the Butter:

Chop the butter in to cubes.

Add the chopped pata (butter) in to a medium sized pot or pan. Set over medium heat.

First melt the butter, stirring occasionally.

A close up shows butter that has clarified and the milk solids have separated and have gathered in the centre of the pan. The butter is foamy and bubbling.

2. The Fats will Seperate:

As the heat continues the milk fats will start to separate (these are the white, floaty bits).

Stir occasionally here so nothing sticks to the bottom of the pot.

Keep it on the heat until the butter starts to foam.

A silver pan with a born handle sits on a black portable stove with butter that is foaming and is being stirred with a wooden spoon. It is on a wooden table.

3. Brown Bits Float to the Top:

Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide).

From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.

4. Remove from the Heat:

Remove from the heat and then choose one of the cooling options below.

A silver pan with a born handle sits on a black portable stove with butter that is foaming and brown bits have floated to the top. A blue spatula with a wooden handle is in shot and is about to stir it.

5. Option One for Cooling the Butter:

If you want to whip the pata (butter) immediately, fill a large bowl with ice water.

Add a smaller bowl in to the ice water and pour the pata parauri (brown butter) in to it.

Using a spatula, stir the pata parauri (brown butter) around the bowl to help it cool down.

After a few minutes, it will start to thicken in to a softened butter consistency. It is now it is ready to whip.

Option Two for Cooling the Butter:

If you are not needing to use the pata parauri (brown butter) for 40 minutes or so, allow the pata (butter) to cool to room temperature on the bench. Once it is slightly thick, it is ready to whip.

A glass vintage bowl sits on a wooden board. In the bowl is brown butter that is being whipped with a white hand mixer. Flowers are in the background.

6. Create the Savoury Whipped Brown Butter:

For the pata parauri mōkarakara (savoury brown butter), just whip the softened butter with a hand mixer or stand mixer on high speed for 3 - 4 minutes until it is light and fluffy.

On a wooden table is a cream cloth that has a glass container filled with set whipped brown butter. Behind it is a silver cooling rack with baked scones piles on top.

Serve the Savoury Butter:

Transfer it in to a butter dish and it is ready to go.

The savoury version is perfect on my Cumin and Cottage Cheese Loaf or my No-knead Bread Buns.

It would also be amazing slathered over hot potatoes or any cooked huawhenua (vegetables).

A glass vintage bowl sits on a wooden board. In the bowl is brown butter that is being whipped with a white hand mixer. Naomi is adding icing sugar in the bowl with a teaspoon as it whips. Flowers are in the background.

7. Create the Sweet Whipped Brown Butter:

For the sweet version, add the puehu huka (icing sugar) and wanira (vanilla) in to the thickened pata (butter).

Whip the softened butter with a hand mixer or stand mixer on high speed for 3 - 4 minutes until it is light and fluffy.

A pink vintage plate sits on a wooden table. On the plate is a date scone opened up with brown whipped butter on it and strawberry jam. Whipped butter and scones are in the background.

8. Serve the Sweet Butter:

Transfer it in to a butter dish and it is ready to go.

Enjoy the sweetened whipped version spread on my Date and Orange Scones or Braided Chocolate Chip Bread.

Store the Whipped Brown Butter:

Both of these pata (butters) will keep in the fridge for up to a week.

Try it on everything, you will be surprised how much flavour it adds!

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Whipped brown butter has been set in a small glass container, it is on a cream cloth with scones in the background.

Print Pin

Whipped Brown Butter - Pata Parauri Tāwhiuwhiu

A simple whipped brown butter recipe that can be made in to a sweet version or a savoury one. So simple to create and a perfect side to so many dishes.

Course Baking

Cuisine Brown Butter

Keyword brown butter nz, brown butter recipe, how do I make brown butter nz?, te reo Māori, whipped brown butter, whipped brown butter nz, whipped brown butter recipe, whipped brown butter recipe nz

Prep Time 15

Total Time 15

Servings Cup Whipped Brown Butter

Ingredients

Savoury Brown Butter - Pata Parauri Mōkarakara

120 g pata (butter, cut in to rough chunks)

Sweetened Brown Butter - Pata Parauri Reka

120 g pata (butter, cut in to rough chunks)
2 -3 tablespoon puehu huka (icing sugar)
2 teaspoon wanira (vanilla)

Instructions

Chop the Butter:

Chop the butter in to cubes.
Add the chopped pata (butter) in to a medium sized pot or pan and then set it over medium heat.

Melt the Butter:

First melt the butter, stirring occasionally.

The Fats will Separate:

As the heat continues the milk fats will start to separate (these are the white, floaty bits). Stir occasionally here so nothing sticks to the bottom of the pot.
Keep it on the heat until the butter starts to foam.

Brown Bits Float to the Top:

Stir it a little bit until the brown bits float to the top. It should smell nutty. (Use the pictures and video as a guide).
From here, stir it a little for another 30 seconds or so, so the butter browns further. This may smoke a little but a little bit of smoke is ok.

Remove from the Heat:

Remove from the heat and then choose one of the cooling options below.

Option One for Cooling the Butter:

If you want to whip the pata (butter) immediately, fill a large bowl with ice water.
Add a smaller bowl in to the ice water and pour the pata parauri (brown butter) in to it.
Using a spatula, stir the pata parauri (brown butter) around the bowl to help it cool down.
After a few minutes, it will start to thicken in to a softened butter consistency.
It is now it is ready to whip.