Whipped Meyer Lemon-Vanilla Butter Recipe is lovely spread on warm toast, and it’s so delicious it could practically frost a cake!
This, my friends, is simply luscious. It’s subtly sweet, lemony, and scented with the beautiful fragrance of vanilla. It’s a compound butter, like no other!
What is a compound butter?
- A compound butter is simply a butter that has had other flavors added to it. The possibilities are endless!
And since it’s Meyer lemon season I created this Whipped Meyer Lemon-Vanilla Butter Recipe!
If I were you I’d serve this at a casual brunch with warm scones, pastries or brioche.
Or I might even serve it at fun BBQ, melted over corn on the cob hot off the grill. That’s just me, though. Do with it what you please. 🙂
In the mood for more lemon recipes?
Try these — they’re two of my favorites . . . .
And if you want to try other compound butters, here are three more recipes.
Enjoy every last spread of this delectable Whipped Meyer Lemon-Vanilla Butter!
If you try this butter, or any of my other recipes, I’d love to hear what you think about it in the comments below. You can also follow me on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
Makes 1/2 cup / Serving size: about 2 teaspoons
- 4 ounces unsalted butter
- 1 vanilla bean pod
- zest of 1 small Meyer lemon (see notes)
- 2 teaspoons fresh lemon juice
- pinch salt and granulated sugar
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Melt the butter in a small sauce pan over low heat.
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Use a paring knife to slice open the vanilla pod, lengthwise. With the back of the knife, scrape the vanilla beans directly into the saucepan with the melted butter. (Save the pod to make vanilla sugar.)
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Add the lemon zest, lemon juice, pinch of salt and sugar and stir to blend.
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Turn off the heat, cover, let the mixture sit for about 15 minutes, and then pour it into small, but deep, mixing bowl.
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Place the bowl in the refrigerator just until the mixture begins to solidify, about 5 minutes.
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Use an electric mixer with the whisk attachment, or a hand held whisk to whip the butter until it's smooth and light. This should take about 2 minutes with the electric mixer on high, and closer to five with the hand held whisk.
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Serve while it's soft. (If you refrigerate it between uses, let it soften to room temperature before you serve it.)
Meyer lemons are my favorite because they're a bit sweeter, less acidic and thinner-skinned than regular lemons. However, you can use any lemon you'd like!
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Hello, blueberry scones! This will be absolutely perfect. Not that my scones don’t have enough butter… 😉
Hi there , thanks you, hoping to get some new trends here.
Hope you enjoyed your holiday.
Xo
Breeze
Thanks, Breeze! 🙂
Bring on the scones! 🙂
Oh my gosh this sounds amazing! I have to try it asap!
I hope you do, Tisha. And love it!
This is such an awesome idea! I’ve made whipped lemon butter before, but never with vanilla. I can just imagine the lovely mix of the sweet & lemon & vanilla flavors… OK seriously drooling now! If you don’t want to take the time to chill it before whipping, what I do for my whipped butter is to just melt a third of it and add the rest in cubes, that way you can whip it straight away and don’t have to wait.
That’s such a great tip, Emmeline! Thanks so much. I love these flavors, too. 🙂
This is Citrus and yummy. Have to make it for my next party. My kids will love it.
My kids sure do. 🙂 Thanks, Veena.
I like being here, it as a safe haven from all the detox nonsense that is stalking me… I want all of this lemon butter, all of it I tell ya!
Ha! I love that Brian! Thank you. Cheers and happy 2010.
Really simple recipe for such a delicious outcome! Love this! Would definitely follow your advise of topping it on corn on the cob!
Thanks so much, Cathy. Yes, soooo yummy on corn. 🙂