Whipped Butter

Can any of my American friends tell me anything about whipped butter?

Cheers

Caz x

What did you need to know Caz?

Whipped butter is basically just butter which is whipped up to within an inch of its life to incorporate air (or sometimes nitrogen in industrial production). Sometimes oil or buttermilk is added to make it more spreadadable, and often are made with value added ingredient such as honey, garlic even peanut butter!. The idea is to create a light spread which melts easily (yummy on hot pancakes!) and by virtue of its increased volume has less calories per teaspoon.

You cannot use it as a butter substitue in recipes as it does not have the same fat content.

In the USA whipped butter has to have a minimum buttermilk content of 25% by law.

Sorry if that was too basic - if you need more detail then please shout!

S

Hi Spursgirl

Cheers for that, you learn something new everyday!

When you say 25% buttermilk content do you mean butterfat content?

I'm intrigued to know more about the addition of nitrogen, would you treat it as you would making mousse?

We already make spreadable in this country, usually butter, water, oil & salt. Again we can't call it butter. Just wondered if it were similar.

Caz x

Hi Caz

Yes sorry - I did mean butterfat!

The nitrogen process is similar to a mousse process - injected nitrogen gas during whipping to make the butter light and airy. 

The whipped butter is very aerated so  when cold it becomes very crumbly but at 'room temperature' is very soft and spreads easily.

I have attached the US standard for whipped butter - hope you find it useful

D*mn,  at work and now I want hot pancakes soaked in butter and jam......