Whipped Butter

Whipped Butter
Whipped Butter is butter that is whipped to incorporate either nitrogen gas or air. The goal is to make it easy to spread even when chilled, and to increase its volume. That being said, it is not really spreadable straight from the fridge, but it will get softer outside the fridge faster than regular butter. When very cold, it is somewhat crumbly.

In the restaurant trade, some restaurants will make their own whipped butter in large mixers and incorporate iced water into it, to make the regular butter go further. But this butter can't be put on anything hot on the customer's plate, or the water in it melts all over their dinner.

Whipped Butter is best considered a spread rather than a butter, though some people prefer it for making garnishing butters from. You can't use it in cooking. It melts faster than regular butter, but gives off a lot of foam. And you can't use Whipped Butter in baking as a substitute for butter -- there is not enough fat solid in it. 1 cup of Whipped Butter by volume won't weigh the same as 1 cup of regular butter will. If you prefer to use Whipped Butter for everyday use, then keep some regular butter in the freezer for baking.

In America, Whipped Butter by law must have a minimum 25% butterfat content.

Whipped Butter is sold in tubs by weight (not volume).

Substitutes
To make a facsimile of Whipped Butter at home, whip softened butter in a food processor or with a mixer until it is fluffy.

Nutrition
Whipped Butter can be somewhat more healthful than regular butter: a tablespoon of it has less of everything in it than a 1 tablespoon of regular butter, but that's because it also has less butter in it.

Per 100 g: 70 calories, 7 g fat, 20 mg cholesterol, 55 mg sodium.

Also called: Beurre Foisonné (French)