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Radishes and butter are a classic French pairing, so why not make a whipped butter radish tower? Paper-thin radishes are the perfect peppery pop this creamy whipped herbed butter needs. Spread across crispy ciabatta bread toasted in olive oil, there’s just no beating it.
Table of Contents
Tips for the Fluffiest Whipped Tower
Check out my classic whipped butter page for even more tips and tricks.
High-Quality Butter: This recipe starts at the store. you want at least a 82% butterfat, and the perfect butter for this is either European-style or Irish butter. The butterfat hold the air, so this is a trick to getting it even extra fluffy.
Room-Temperature: Don’t underestimate this step. A lot of people will pop it in the microwave and that’s just not the way to go. A whole stick takes at least 30 minutes (2 hours is best), so plan accordingly. If don’t have the time for this, here is how to speed it up:
- Cut into Cubes: Use a sharp knife, and cut your butter. This is the best way to get your butter to room temperature and it only takes about 15-20 minutes if it’s separated.
- Don’t Use Heat: I know the microwave is tempting but it melts the fat. It’s not worth the extra few minutes when you can just cut it. The same goes for putting it direct heat like placing it near the oven.
Whip It Good – The Equipment
For smaller batches, a hand mixer is great. It gives you more control. Start on low speed till mixed so the cream doesn’t splash everywhere. Take a second and scrape down the sides. Then move up to high. Move the mixer in slow, steady circles for 3 to 5 minutes, and that is it.
For bigger batches use a stand mixer with a whisk attachment. You can use a paddle attachment but the whisk is great for incorporating that air.
Everything You Need To Know About Radishes
How to Pick the Best Radishes: Look straight at the greens to gauge freshness. You need vibrant, perky leaves. If the tops are limp or yellowing, the radishes are past their prime. The bulbs should feel heavy and firm with absolutely no give when squeezed.
Wash and Trim: Rinse thoroughly under cold water to scrub away any lingering grit. Immediately cut off the green leafy tops. If left intact, the leaves will actively draw moisture out of the bulb, leaving you with soft, spongy radishes instead of a crisp bite.
Store in the Fridge: The best way to keep your radishes fresh and crisp is to fully submerged in a jar of water and store them in the fridge They will last for up to two weeks this way.
The Ice Bath (If Using Right Away): If you are getting home and using these for your recipe right away. Wash, trim and throw them in an ice bath for 15 minutes before slicing them. This makes them extra crispy.
Thin Slices: Trim the root off the bottom of the radish. Use a mandoline slicer for the best uniform, paper-thin rounds. I like to wear cut-resistant gloves during this step. Once sliced, you must make sure your radishes are extremely dry. They hold a lot of water, and wet butter is not the look we are going for.
Similar Flavored Whipped Butter Recipes
Crispy Shallots Whipped Butter: The butter is infused with shallot oil, and topped with honey, flaky salt, crispy fried shallots and garlic.
Roasted Garlic Parmesan Whipped Butter: Roasted garlic squeezed into the butter with freshly grated Parmigiano-Reggiano and then whipped till creamy.
Dirty Martini Whipped Butter: This one is a creamy, briny cloud-like dream to spread across toasted baguette slices.
Caesar Whipped Butter: Whipped brown butter with capers, garlic, and anchovies.
How to Serve
Serve your whipped butter radish tower with sliced ciabatta bread that you have toasted in olive oil. For your menu, a frozignon blanc would pair nicely. Keeping with the French theme, french onion orecchiette and fresh arugula fennel salad is a must. Finish your night with caramelized amaretto peaches.
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Frequently Asked Questions
You can pop it back in the fridge for a few minutes to get it the right temperature and try again. Don’t leave it in there too long though.
No, you need to assemble this immediately before serving. Even after patting the radish slices dry, they will eventually release moisture.
French radishes are ideal for their elongated shape and mild peppery snap. This makes shingling the tower visually stunning. You can substitute classic round red radishes, but they pack a sharper, more abrasive punch. Watermelon radishes are too massive for this delicate structure.
Your temperature control is probably off. If the butter is too cold, it clumps. If it is too warm, it cannot trap air. You need true room temperature butter combined with cold heavy cream to get that fluffy cloud. Check out my Tips for the Fluffiest Whipped Tower section for more help.
Equipment
- Bowl
- hand mixer, or stand mixer with whisk attachment
Ingredients
- 6-8 french radishes
- 8 oz unsalted butter, room-temperature
- 3 tbsp heavy cream
- 1 lemon, zest only
- ¼ cup chives, chopped
- flaky salt, to taste
- 1 loaf ciabata, sliced and toasted with olive oil
Instructions
- Trim the green tops of the radishes just above the root bulb. Give them 15 minute ice bath to crisp them up.6-8 french radishes
- While the radishes soak, add room-temperature butter, heavy cream, and lemon zest to a bowl. Using a hand mixer, whip on low for 1-2 minutes. Take a moment to scrape the sides, and continue mixing on high for more 4-5 minutes. You are looking for light and fluffy.8 oz unsalted butter, 3 tbsp heavy cream, 1 lemon
- Shave your radishes very thin, preferably with a mandoline. Pat dry very well.
- Add a little over 1/4 of the butter to a serving plate, sprinkle about 1 tsp of chives, and some flaky salt. Repeat this 3-4 times, making each layer a little smaller than the last so you end up with a butter tower.¼ cup chives, flaky salt
- Arrange your sliced radishes around your butter tower like in the picture.
- Serve the whipped butter radish tower alongside your olive oil toasted ciabatta slices. Enjoy!1 loaf ciabata
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a good substitute for french radishes? Neither of the specialty grocers in my city carry them.
Hi Nina,
You can just use whatever your favorite radishes are or regular radishes if you don’t have a favorite. Honestly, any radish works for this recipe. Let me know how you like it!