Cheesecake Factory-style whipped butter

I make this whipped butter when I have good rolls or cornbread and want the spread to taste fresh instead of refrigerator-cold and waxy. Heavy cream does the work; the mixer just needs time. I keep the method practical, preserve the source quantities, and point out the texture cues I use at home.

• Time: 25 min
• Servings: 2

Source: Recipe Tweets

Import to my cookbook