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Whipped Vanilla Butter Recipe

Updated: · Published: by Naomi Toilalo WhānauKai · This post may contain affiliate links · 0 Reviews

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This Whipped Vanilla Butter Recipe is simple but makes a big impact. We all know those times where you need a touch of something to make your baking fancy! Well, this super simple recipe is one of those so join me as we make it!

A wooden board sits on a wooden table. A brown ceramic plate is on the board and a hot cross buns is cut open. Naomi is using a knife to place the piped whipped vanilla butter recipe on to the hot cross buns. A tray of hot cross buns sits on the board next to the plate.

This recipe is so simple, whip pata (butter) and wanira (vanilla) in to submission with a touch of sweetness. That is basically the whole recipe, what you do with it is completely up you. Pipe it in to rounds or smear it straight on to warm parāoa (bread), so what will you do?

How to use it:

Serve this pata (butter) with my warm Hot Cross Buns. Spread it on to a hot slice of Braided Chocolate Chip Bread or this Carrot Cake Loaf for the ultimate flavour combination.

Videography and photography by Sarah Henderson.

Ingredient Tips for this Whipped Vanilla Butter Recipe:

A wooden board sits on a brown stone bench. On the board is plate of cubed butter, a cup of icing sugar, a ceramic spoon of vanilla and a jug. Behind it blue and wooden spatulas, a wooden juicer, a pastry brush, a small blue cake stand, fairy lights inside a glass cover, pink dried flowers, a ceramic bird on a blue plate, a black cooling tray and a candle burning.
  • Butter: I always use salted butter in all of my recipes because of the superior flavour but if you enjoy unsalted, go for it.
  • Maple Syrup: Marahihi māpere (maple syrup) adds another layer of flavour but can be replaced with 1 extra tablespoon of icing sugar.
  • Icing Sugar: Icing sugar is preferred here but can be swapped for huka hāura (brown sugar) if need be.
  • Vanilla: Wanira (vanilla) is optional to the sweetened version but adds another layer of delicious flavour.

Expert Tips:

Take the time to whip the pata (butter) and huka (sugars) for the specified time. This ensures 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.

If you don't want to pipe the pata tāwhiuwhiu (whipped butter), now worries. Simply add it to any ramekin, jar or butter dish and spread it from there.

STEP BY STEP INSTRUCTIONS FOR this Whipped Vanilla Butter Recipe:

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 glass vintage bowl sits on a wooden board, on brown stone bench. In the bowl is butter and sugar being whipped with a white hand mixer. There is baking utensils around the bowl and behind it.

1. Whip all of the Ingredients together:

Add the pata kūteretere (softened butter), marahihi māpere (maple syrup), puehu huka (icing sugar) and wanira (vanilla) in to the bowl. 

Whip on high for five minutes until light and fluffy in colour and texture.

A wooden board is lined with brown baking paper and on the paper is round, piped rounds of the whipped vanilla butter recipe. Naomi is piping one with a white piping bag on the corner on the paper.

2. Pipe the Whipped Vanilla Butter Recipe:

If you are piping it, line a flat baking tray with baking paper. 

Add half of the pata tāwhiuwhiu (whipped butter) at a time to a piping bag with a star tip. Then pipe rounds that are around 3 -5 cm wide. 

Whakamātaohia (refrigerate) for 15 minutes until set. 

Once set, use immediately or add them to a sealed container and keep in the fridge for up to ten days.

A wooden board sits on a wooden table. A brown ceramic plate is on the board and a hot cross buns is cut open with the cross part facing up. The other piece has the piped whipped vanilla butter recipe on it. It is melting gently down the front of the bun. A knife is also on the plate. A tray of hot cross buns sits behind the plate.

Serve the Piped Butter:

Try the piped butter on my Hot Cross Buns with Chocolate and Orange.

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.

Add the Whipped Vanilla Butter Recipe to a Dish:

If you are using a butter dish or jar, simply add all of the whipped butter in to the vessel, smooth it out and then seal it with a lid. 

Use it immediately or store the piped in the fridge for up to ten days.

Try it with my Date and Orange Scones.

A crinkled ceramic plate sits on a wooden table. On the table is a piece of warm brioche bread that is being spread with a whipped vanilla butter recipe. Naomi is using a knife to spread it and it is starting to melt.

Smear the Whipped Butter on Warm Bread:

Spread the pata tāwhiuwhiu (whipped butter) on to a hot slice of my Braided Chocolate Chip Bread.

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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 vanilla butter is melty down the front of a hot cross bun. It is starting to melt but the grooves of the piped butter are still seen.
Print Pin

Whipped Vanilla Butter - Pata Wanira Tāwhiuwhiu

A delicious whipped butter with a touch of sweetness. Perfect to spread on to sweet bread like hot cross buns or date scones.
Course Baking
Cuisine Whipped Butter
Keyword easy whipped vanilla butter, sweet whipped butter nz, te reo Māori, Whipped butter, whipped butter nz
Prep Time 10 minutes
Total Time 10 minutes
Servings 20 rounds

Ingredients

Whipped Vanilla Butter - Pata Wanira Tāwhiuwhiu

  • 100 g pata kūteretere (softened butter)
  • 2 tablespoon marahihi māpere (maple syrup). This can be replaced with an extra tablespoon of icing sugar.
  • 2 tablespoon puehu huka (icing sugar)
  • 2 teaspoon wanira (vanilla)

Instructions

Whip all of the Ingredients together:

  • Add the pata kūteretere (softened butter), marahihi māpere (maple syrup), puehu huka (icing sugar) and wanira (vanilla) in to the bowl.
  • Whip on high for five minutes until light and fluffy in colour and texture.

Pipe the Whipped Vanilla Butter Recipe:

  • If you are piping it, line a flat baking tray with baking paper.
  • Add half of the pata tāwhiuwhiu (whipped butter) at a time to a piping bag with a star tip. Then pipe rounds that are around 3 -5 cm wide.
  • Whakamātaohia (refrigerate) for 15 minutes until set.
    Once they are set they can be used immediately or added to a sealed container and kept in the fridge for up to ten days.

Serve the Piped Butter:

Add the Whipped Vanilla Butter Recipe to a Dish:

  • If you are using a butter dish or jar, simply add all of the whipped butter in to the vessel, smooth it out and then seal it with a lid.
  • Use it immediately or store the piped in the fridge for up to ten days.

Smear the Whipped Butter on Warm Bread:

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