Whipped Vanilla Butter – Pata Wanira Tāwhiuwhiu
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. Whipped butter with its favourite friend – vanilla are whipped in to submission with a touch of sweetness. I have added a touch of marahihi māpere (maple syrup) and puehu huka (icing sugar) but you can omit the marahihi māpere (maple syrup) if you don’t have it. If you do remove it, add one extra tablespoon of puehu huka (icing sugar) and it will be perfect.
How to make this Whipped Vanilla Butter Recipe:
Start this tohutao (recipe) by adding all of the ingredients in to the bowl. Whip the ingredients on high for four to five minutes. Once it is light and fluffy in colour and texture, it is ready to use. Add it to a piping bag and pipe it in to rounds on to baking paper if you want the fancy version. Refrigerate until set and keep for up to a week or so in a sealed container. You can also ditch the piping bag and just add the whipped butter in to a butter container and store it the same way on to the fridge. Add on to your hot baked goods and you and your manuhiri (guests) will be smiling from ear to ear.
How to use it:
Serve this pata (butter) on my Hot Cross Buns with Chocolate and Orange (Overnight Version) or the Hot Cross Buns with Chocolate and Orange (Same Day Version). They are perfect on a hot slice of my Braided Chocolate Chip Bread. This pata (butter) would also be delicious with my Brown Butter Vanilla Cupcakes or on a warm piece of Carrot Cake Loaf.
Videography and photography by Sarah Henderson.
Whipped Vanilla Butter – Pata Wanira Tāwhiuwhiu
Ingredients
Whipped Vanilla Butter – Pata Wanira Tāwhiuwhiu
- 100 g pata kūteretere (softened butter)
- 2 tbsp marahihi māpere (maple syrup). This can be replaced with an extra tbsp of icing sugar.
- 2 tbsp puehu huka (icing sugar)
- 2 tsp pē wanira (vanilla paste or normal vanilla)
Instructions
Whipped Vanilla Butter – Pata Wanira Tāwhiuwhiu
- Add all of the ingredients in to the bowl and whip on high for five minutes.
- Add it to a piping bag and pipe it in to rounds on to baking paper. Refrigerate until set and keep for up to a week or so in a sealed container. You can also ditch the piping bag and just add the whipped butter in to a butter container and store it the same way on to the fridge. Add on to your hot baked goods and you and your manuhiri (guests) will be smiling from ear to ear.
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