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?
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.
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.
Concur. Whipped butter is mostly for smearing on toast and the like.
You leave it out of the refrigerator. It becomes spreadable.
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.
Check your label.
I think you have I Can’t Believe It’s Not Whipped Butter.
mmm
You’re right, of course. :smack:
I too was suckered into thinking whipped butter would be nice and spreadable right out of the fridge. It’s not.
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.
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.
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.
Or use salted butter in your butter dish, which prolongs rancidity (don’t use it for most cooking, though).
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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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?
The Good Eats episode “A Case for Butter” ruined margarine for me.