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Whipped brown butter has been set in a small glass container, it is on a cream cloth with scones in the background.
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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 minutes
Total Time 15 minutes
Servings 1 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.

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.

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.

Serve the Savoury Butter:

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.

Serve the Sweet Butter:

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!