If you are not using flavored butter in your cooking you may be missing out. You can use flavored whipped Butters on meats and veggies and breads. They add a layer of flavor that can be hard to achieve in a short period of time. This super easy recipe for Chili Lime Whipped Butter will take your next meal straight to WOW!
I know people are gonna ask do you use salted or unsalted butter – and I do not have an answer for you. It is entirely up to you and your preferred type of butter. If you are watching your salt intake I would say use up salted butter and/or reduce the added butter. You do need some salt in there to cut the sharp sour of the lime zest, so I wouldn’t suggest omitting it all together. I will say DO NOT use margarine or other butter substitutes. It just will not come out the same, as it will not mix up or melt the same as real butter does.
Substitutes and Variations:
If you want this butter to have a little more of a spicy kick – you can swap out the chili powder for something a bit stronger. I would suggest powdered Ancho, Guajillo or Pasilla. You can usually find all of these dried peppers in your ethnic food aisle. I just buy a bag and then finely grind them in my smoothie blender. Then I store them in mason jars. Just be sure that that you do not have any moisture in the powder – if you think there is just spread it out on a parchment lined baking sheet and let it sit in the oven while you are preheating for another meal.
Suggestions for Sides:
This flavored butter is absolutely fantastic on some grilled corn on the cobb. I also saved the leftover corn and made a Chile Lime Corn Pico de Gallo – it was so flavorful! Another great use is to put a heaping dollop on to a grilled steak to add a ton of flavor.
Tools that may make this recipe easier:
You do need a small blender – like a bullet or other smoothie maker. Or you could use a smallish food processor. You can also use a hand mixer but I find it difficult to get all of the butter out of the beaters.
Now Let’s Get Cookin’!
Chili Lime Whipped Butter
Equipment
Ingredients
- 8 oz Butter
- 1 tbsp Chili Powder
- 1 Lime zested and juiced
- 1 tsp Salt
- 1 tbsp Cilantro
Instructions
- Add all ingredients to a small blender and whip on medium for 2 minutes.
- Transfer whipped butter to 8 ounce mason jar and seal with lid. Place in refrigerator for at least 30 minutes before using. Will last up to 2 weeks.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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