"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 06-29-2010, 01:19 PM   #1
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
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!!!

__________________

__________________
ella/TO is offline   Reply With Quote
Old 06-29-2010, 01:20 PM   #2
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
OOPS!!!...meant "whipped"....lol
__________________

__________________
ella/TO is offline   Reply With Quote
Old 06-29-2010, 01:21 PM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-29-2010, 01:25 PM   #4
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,439
Cooks.com - Recipe - Whipped Butter
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 06-29-2010, 09:38 PM   #5
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
just don't overwhip, it can separate. Maybe adding the other ingredients helps with that.
__________________

Wyogal is offline   Reply With Quote
Old 06-30-2010, 01:36 PM   #6
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 06-30-2010, 02:35 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Add a pinch of a gralic salt when do it, yum. You can do the same with margarine too.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-30-2010, 03:35 PM   #8
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
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.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 06-30-2010, 03:42 PM   #9
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Do you keep it in the fridge and it still spreads? That sounds like a good idea! Cheaper and probably fewer ingredients!
__________________

Wyogal is offline   Reply With Quote
Old 06-30-2010, 03:55 PM   #10
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
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.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.