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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.
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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: