Name: Whipped Butter Snowman
Prep time: 30 min
Total time: 30 min
Ingredients: 100 grams butter (room temperature); 3 tablespoons Greek yogurt (or sour cream); 1 carrot (small); sea salt (to taste); 5 fresh basil leaves; 9 peppercorns; 8 slices baguette (toasted, to serve)

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This charming Whipped Butter Snowman is surprisingly easy to make. Serve it as a tasty appetizer or snack with toasted baguette. He’s almost too cute to eat!

A snowman shaped out of butter decorated with basil, carrot, and peppercorns is on a wooden board, with slices of toasted bread around it.

The snowman is best enjoyed right away for the ideal whipped consistency.

A closeup of a Whipped Butter Snowman, decorated with basil leaves, peppercorns, and a carrot nose, sits on a wooden surface surrounded by slices of toasted bread.

However, if you are making it ahead of time, be sure to refrigerate it and take it out at least 30 minutes before serving.

A closeup of a snowman made from whipped butter, decorated with basil leaves, black peppercorns, and a carrot nose, placed on a wooden board surrounded by toasted bread slices.

Servings: people

Whipped Butter Snowman

Impress your friends and family this Christmas with a cute whipped butter and Greek yogurt snowman.

Prep: 30

Cook: 0

Total: 30

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Ingredients

Instructions

Whip the butter in a medium-sized bowl for 3-4 minutes (I used a hand mixer).
Remove the water and pat dry with a kitchen towel.
Add yogurt or sour cream and sea salt to taste and whip again until combined.
Shape into two balls, one larger than the other.
Top with basil for the hat, scarf and feet.
Cut a piece of carrot for the nose.
Top with peppercorns.
Serve with crostini or crackers.

Video

Nutrition

Calories: 287kcal, Carbohydrates: 26g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 457mg, Potassium: 124mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2560IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Leave a comment below!