Quick and Easy Whipped Butter
Cooking tips for the caring cook.
Whipped butter is just butter that has been whipped to mix in normal air or nitrogen gas. The point of making whipped butter is to create a butter that spreads more easily, even after it has been slightly chilled.
Whipped butter contains three cups per pound because air has been stirred into it for ease in spreading and to reduce calories. For example, a tablespoon of solid butter adds about 100 calories to your diet whereas 1 tablespoon of whipped adds only 70 calories. Butter contains varying amounts of vitamin A, as well.
Making Whipped Butter
- To make whipped butter, beat a softened stick of butter in a food processor for several minutes until the butter is fluffy, which means it is now whipped.
- Another alternative is to take 1/4 cup milk and 1/2 pound softened butter and beat with a mixer until it is nice and fluffy.
- Cover your whipped butter and refrigerate until ready to use.
For a substitute, whip a cup of nonfat dry milk powder in a cup of ice water for 5 minutes. Use it quickly, before the "cream" collapses.
Over whipped cream can sometimes be salvaged by shipping in 1 or 2 tablespoons of half-and-half or evaporated milk. Or you can keep whipping and pretty soon you will have some sweet butter. Drain off the liquid before using.
- It isn't a good idea to use whipped butter in cooking because it melts much faster than normal butter and often creates a foam.
- It also isn't a good idea to bake with whipped butter. Baking ingredient measurements are given in volume and the air in whipped butter means there is much less butterfat.
For attractive individual butter servings, squeeze whipped butter through a pastry bag or plastic bag onto a cookie sheet. Set into refrigerator to harden.