Hey lovely,
If you’re planning a girls’ night and want to make it feel a little bougie, this homemade truffle butter is the secret weapon you didn’t know you needed.
It’s rich, silky, aromatic, and turns literally anything into a fancy snack — warm baguette, mashed potatoes, steak bites, popcorn, pasta, grilled veg… you name it. And the best part? It takes only a few minutes to make, but tastes like it came straight out of an upscale restaurant.
This is how you upgrade girls’ night from “snacks and vibes” to full luxury energy. ✨
What the Recipe Is
This is a whipped truffle butter made with browned butter, truffle oil, and salt. Browning half the butter gives it a deep, nutty flavour while the truffle oil adds that irresistible earthy aroma. Whip it all together until light and fluffy and you’ve got pure heaven in a bowl.
Why You’ll Love It
- Takes pantry-simple ingredients and turns them into something luxurious
- Perfect for charcuterie boards + fancy bread moments
- A chic, effortless addition to girls’ night
- Stores beautifully in the fridge
- Makes food taste expensive with zero effort
What Does It Taste Like?
It’s creamy, nutty, earthy, buttery and perfectly salted. The browned butter brings deep caramel notes, while the truffle oil adds that signature rich aroma. Whipping it makes it light, fluffy, and melt-in-your-mouth smooth.
This is the kind of butter that makes you say, “Okay wait… why is this so good?”
Benefits
- 3 ingredients
- No special equipment needed besides a blender or mixer
- Perfect for prepping ahead
- Can be served sweet or savoury
- Makes a beautiful foodie gift
Ingredients & Quantities
- 250 g unsalted butter, softened
- 1 tbsp truffle oil
- 1 tsp salt
Tools You’ll Need
- Saucepan
- Fine mesh sieve
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
How to Make It
- Brown the butter
Add half of the butter to a saucepan over medium heat.
Let it slowly brown for 5–10 minutes, stirring occasionally.
Watch it closely — you want golden brown, not burnt. - Strain & cool
Pour the browned butter through a fine sieve to remove the solids.
Let it cool completely to room temperature. - Whip the butter
Add the cooled brown butter and the remaining softened butter to a bowl.
Beat with a mixer for 3–4 minutes until pale and fluffy. - Add flavour
Add the truffle oil and salt.
Whip again until everything is creamy, white, and airy. - Serve or store
Scoop into a bowl, ramekin, or shape into a butter log.
Chill in the fridge until ready to use.
Additional Tips
- Add finely chopped chives or parsley for colour
- Pipe into rosettes for an ultra-fancy presentation
- Use black truffle oil for a deeper flavour
- Spread on warm sourdough for the ultimate girls night bite
- Stores in the fridge for 1–2 weeks or freeze for 3 months
FAQs
Can I use salted butter?
Yes, just reduce the added salt.
Can I skip the browning?
You can, but the nutty flavour makes a HUGE difference.
What can I serve this with?
Fresh bread, steak, pasta, risotto, potatoes, roasted veg, seafood, popcorn, eggs… literally anything.
View this post on Instagram
