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Old 08-06-2019, 11:26 AM
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Whipped butter


I bought a tub of whipped butter, thinking that it would be softer than stick butter. Actually, I think it's even harder. So what's the point of whipped butter?
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Old 08-06-2019, 11:52 AM
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My understanding is that because part of its volume is air, it has fewer calories/fat/what-have-you per serving without actually requiring any reformulation of the recipe.
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Old 08-06-2019, 12:19 PM
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Then why doesn't it come in sticks, which would be easier to measure for recipes?
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Old 08-06-2019, 12:31 PM
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Originally Posted by panache45 View Post
Then why doesn't it come in sticks, which would be easier to measure for recipes?
You need to go by weight whether tub or stick. A given volume of whipped butter will have less butter by weight, likely by a considerable amount.
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Old 08-06-2019, 12:47 PM
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You need to go by weight whether tub or stick. A given volume of whipped butter will have less butter by weight, likely by a considerable amount.
Concur. Whipped butter is mostly for smearing on toast and the like.
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Old 08-06-2019, 01:13 PM
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You leave it out of the refrigerator. It becomes spreadable.
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Old 08-06-2019, 05:47 PM
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I use mine directly out of the refrigerator and it has never once been hard. It always spreads immediately. I'm baffled by the OP.
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Old 08-06-2019, 07:39 PM
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Originally Posted by Exapno Mapcase View Post
I use mine directly out of the refrigerator and it has never once been hard. It always spreads immediately. I'm baffled by the OP.
Are you really using a whipped butter and not a spreadable butter like Land o Lakes with olive oil? I've used at least three different brands of whipped butter and they're all hard right out the fridge.
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Old 08-06-2019, 07:55 PM
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I use mine directly out of the refrigerator and it has never once been hard. It always spreads immediately. I'm baffled by the OP.
Check your label.

I think you have I Can't Believe It's Not Whipped Butter.


mmm
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Old 08-06-2019, 08:16 PM
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Are you really using a whipped butter and not a spreadable butter like Land o Lakes with olive oil? I've used at least three different brands of whipped butter and they're all hard right out the fridge.
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Originally Posted by Mean Mr. Mustard View Post
Check your label.

I think you have I Can't Believe It's Not Whipped Butter.
You're right, of course.
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Old 08-07-2019, 08:50 AM
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I too was suckered into thinking whipped butter would be nice and spreadable right out of the fridge. It's not.
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Old 08-07-2019, 09:18 AM
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You leave it out of the refrigerator. It becomes spreadable.
But, then, so does a normal, inexpensive stick of butter.
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Old 08-07-2019, 09:28 AM
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But, then, so does a normal, inexpensive stick of butter.
Mrs. Plant (v.2.0) left butter sticks out, even when I claimed to see tiny footprints in it.
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Old 08-07-2019, 11:53 AM
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You don't leave butter sitting out uncovered: Even without things that leave footprints, exposure to air will lead to it going rancid. A butter dish should have a sort of moat around it filled with water, that a lid fits into, so that no extra air (or footprints) can get in.
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Old 08-07-2019, 12:24 PM
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I ate buttered toast for breakfast for years (until a few years ago when I stopped in an attempt at reducing the carb and fat intake) and always left butter out, even in the summer. I never had a problem with it getting rancid, although it did get really soft in the hottest weather. FYI, this was almost always Land O' Lakes salted butter.
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Old 08-08-2019, 08:29 AM
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You don't leave butter sitting out uncovered: Even without things that leave footprints, exposure to air will lead to it going rancid. A butter dish should have a sort of moat around it filled with water, that a lid fits into, so that no extra air (or footprints) can get in.
Or use salted butter in your butter dish, which prolongs rancidity (don't use it for most cooking, though).
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Old 08-08-2019, 09:26 AM
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Wait... salted butter is okay for cooking but not for baking (cakes and pastries).

Whipped butter, if pressed into stick, would not be ummm... whipped anymore.

If you just can't stop refrigerating your butter, are we so desperate to avoid 10 seconds of microwave time that we bother to make the effort to spread cold butter, complain about cold butter, post about cold butter.

.
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Old 08-08-2019, 09:31 AM
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Am I weird? (Don't answer out loud) But I like margarine. There ain't nothing wrong with a big ol' tub of Country Crock. And it spreads like a dream.
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Old 08-08-2019, 01:21 PM
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Am I weird? (Don't answer out loud) But I like margarine. There ain't nothing wrong with a big ol' tub of Country Crock. And it spreads like a dream.
Margarine.
How far am I going to get with a young lady if I make the Hollandaise out of margarine?
__________________
You callous bastard! More of my illusions have just been shattered!!-G0sp3l
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Old 08-08-2019, 02:22 PM
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The Good Eats episode "A Case for Butter" ruined margarine for me.
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Old 08-08-2019, 03:34 PM
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Margarine.
How far am I going to get with a young lady if I make the Hollandaise out of margarine?
Carnie*--Since I'm not trying to make time with the ladies I can indulge in fake butter all I want


*nickname

Last edited by Beckdawrek; 08-08-2019 at 03:36 PM.
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Old 08-08-2019, 10:05 PM
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Wait... salted butter is okay for cooking but not for baking (cakes and pastries).

.
Myth. Use salted butter for baking if that's what you have on hand. The amount of salt in the butter isn't enough to throw the universe out of alignment. Every (US) cookbook prior to ~1980 was written with recipes using salted butter. It just saved you from adding additional salt.

-Ex-pastry chef
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Old 08-09-2019, 01:26 AM
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Am I weird? (Don't answer out loud) But I like margarine. There ain't nothing wrong with a big ol' tub of Country Crock. And it spreads like a dream.
I was raised on margarine. Yes, you are weird.
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Old 08-09-2019, 08:58 AM
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Myth. Use salted butter for baking if that's what you have on hand. The amount of salt in the butter isn't enough to throw the universe out of alignment. Every (US) cookbook prior to ~1980 was written with recipes using salted butter. It just saved you from adding additional salt.

-Ex-pastry chef
Thank you!

I've always used salted butter for baking. My mom and grandmas did also. I don't remember unsalted butter being a thing until recently. Unsalted butter is way more expensive than salted - I think I've only bought it once.
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Old 08-12-2019, 11:11 AM
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I've always used salted butter for baking. My mom and grandmas did also. I don't remember unsalted butter being a thing until recently. Unsalted butter is way more expensive than salted - I think I've only bought it once.
They're the same price here, at every store I've ever bought butter, assuming the same brand.

I guess you can use what you want, but I like to control my salt input to the recipe.

Last edited by Balthisar; 08-12-2019 at 11:11 AM.
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Old 08-12-2019, 11:18 AM
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I buy the unsalted butter that sits right next to the salted butter, and costs exactly the same.

Also, am I weird that I don't want my butter all soft and melty in my toast? I wait for the toast to cool a little so I can spread my butter without it all melting in.
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Old 08-12-2019, 12:01 PM
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Yes, you're weird. I only like to butter toast straight from the toaster, and to eat it very shortly thereafter. Which is why it's slightly annoying if my father makes my toast before I've come to the kitchen table, or if I order it in a restaurant.
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Old 08-12-2019, 12:44 PM
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For several years I made around 300 orders of toast per day, buttered with melted butter and served with a scoop of whipped butter on the side. So that's how I do it for myself.
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Old 08-16-2019, 01:37 PM
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Originally Posted by needscoffee View Post
Myth. Use salted butter for baking if that's what you have on hand. The amount of salt in the butter isn't enough to throw the universe out of alignment. Every (US) cookbook prior to ~1980 was written with recipes using salted butter. It just saved you from adding additional salt.

-Ex-pastry chef
I will pass this info to the person that does my baking! She's made more than one trip to buy unsalted butter after having only salted butter on hand.

.
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