Step 1

Add the softened butter to a bowl or stand mixer. Use the paddle attachment to beat until soft and fluffy, about 2-3 minutes.

Step 2

Add the skyr in with the butter and beat on medium speed. It will look separated at first, but continue to beat until both ingredients combine and turn into a "whipped" consistency, about 2-3 minutes.

Step 3

Sprinkle in the flaky salt and use as you like! This spread can be stored in the fridge for as long as your butter keeps (1-2 weeks, typically) and will remain perfectly spreadable, even when cold.