Ingredients:

  • 1 cup high-quality salted butter, softened
  • 2.5 tbsp heavy cream

Instructions:

  1. Ensure butter is tempered to room temperature (between 65°F and 68°F) so it is pliable enough to trap air.
  2. Place the butter in a mixing bowl with a whisk attachment. Start on low speed to break up the sticks, then increase to high speed.
  3. Whip the butter for 2-3 minutes until the color lightens from deep yellow to a pale ivory-white.
  4. Reduce the mixer speed to medium-low and slowly drizzle in the heavy cream one tablespoon at a time to create a stable emulsion.
  5. Add the sea salt, then return the mixer to high speed for another 2 minutes, scraping the bowl once, until the mixture is light and fluffy.