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06-29-2010, 12:19 PM
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#1
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Sous Chef
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
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Whipped Butter
Looking for a T&T whipped butter recipe....I have seen it sometimes during the Passover season, but then, here in my neighbourhood, it disappears.
Anyone?......thanks in advance DCers!!!
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06-29-2010, 12:20 PM
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#2
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Sous Chef
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
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OOPS!!!...meant "whipped"....lol
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06-29-2010, 12:21 PM
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#3
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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if I am not mistaken, whipped butter is just regular butter with extra air whipped in. If you have a stand mixer you can just put your butter in the bowl and mix it until you get to the desired texture.
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06-29-2010, 12:25 PM
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#4
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Master Chef
Join Date: Apr 2009
Posts: 9,772
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There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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06-29-2010, 08:38 PM
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#5
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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just don't overwhip, it can separate. Maybe adding the other ingredients helps with that.
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06-30-2010, 12:36 PM
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#6
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Head Chef
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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Butter (Whipped)
1/4 cup milk
1/2 lb butter, softened
1. Beat milk and butter together until light and fluffy.
2. This expands the volume by a third and makes it easier to spread.
Servings: 10
Prep Time:: 10 minutes
Source: recipezaar.com
Author Notes
This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like the restaurants by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch.
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06-30-2010, 01:35 PM
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#7
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,024
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Add a pinch of a gralic salt when do it, yum. You can do the same with margarine too.
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06-30-2010, 02:35 PM
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#8
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,596
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I do mine a little differently than the rest of you. I use 1/3 cup canola oil to 2 sticks butter and whip. Works well and also causes the butter to spread nicely. It's a lot less expensive than all the "spreadable" butters that are on the dairy shelves at the market.
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06-30-2010, 02:42 PM
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#9
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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Do you keep it in the fridge and it still spreads? That sounds like a good idea! Cheaper and probably fewer ingredients!
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06-30-2010, 02:55 PM
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#10
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,596
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Depends on the time of the year. In the cooler months, I leave it out. When the weather and the house warms up, I put it in the fridge. Then I take it out a little while before I need to use/serve it.
You bet it's less expensive and, as you noted, only 2 ingredients. Not sure what the commercially-made stuff has in it. I don't buy it. Perhaps I'll look at the label when I'm shopping tomorrow.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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