RE: Making Whipped Butter
Thank you Brad! Your recipe works like a charm. I'd add a tiny bit of salt to make it just like whipped butter. It's better than any of the butter/oil mixtures you buy in the store.
Posted on 09/05/2009 | Report Spam or Abuse
RE: Making Whipped Butter
I keep my butter in a standard butter dish in the cabinet and never put it in the fridge. I live in Baltimore, and it gets hot and cold and it makes no difference. I am 56 and have done this my whole life. It's fine, nothing happens to the butter except it's soft and delicious.
Posted on 08/06/2009 | Report Spam or Abuse
RE: Making Whipped Butter
Correction: It is the About.com site, under Urban Legends, to put into Google (if the link doesn't work.)
Posted on 04/26/2009 | Report Spam or Abuse
RE: Making Whipped Butter
To Lilacflower I'm sorry, but all your reasons for not using canola oil are bunk. Please check out the urban legend site as I did to find the truth about Canola. Here is a link: http://urbanlegends.about.com/library/blcanola3.htm
Or type it into Google to find urbanlegends. I always look up internet information before passing it on, as so much is untrue. If you check it out, you will be relieved to find the facts.
Posted on 04/26/2009 | Report Spam or Abuse
RE: Making Whipped Butter
Please, read up on Canola oil before using it. It is not the good oil as we have all been brainwashed into believing it is. I am glad I found this site, I used to be able to buy whipped butter, but I have to whip my own now. People are correct, margarine is one step away from plastic. Read about canola oil, you will never use it again.
Posted on 04/25/2009 | Report Spam or Abuse
RE: Making Whipped Butter
Glad to find this site and will be experimenting with whipping my butter to make it go further. I always leave it on the counter in a covered butter dish and it never goes bad. There are just the two of us, so it doesn't get used up very fast either. I always buy salted butter. When it is getting low, I take out another stick and put it in my second butter dish so I always have soft butter. I will have to find something else to keep it in if I begin using whipped butter though, so will have to find a pretty dish with a cover. Can the whipped butter be left out on the counter, too? I don't care about keeping it soft to refrigerate it, just want to make it go further and be a little more healthy by whipping with canola oil or milk.
Posted on 03/04/2009 | Report Spam or Abuse
RE: Making Whipped Butter
If you whip your own butter make sure you eat it fast as oxygen in it will make the butter go rancid. They use a special gas when they do commercial butter (nitrogen I believe).
Posted on 01/07/2009 | Report Spam or Abuse
RE: Making Whipped Butter
Here is recipe for homemade whipped butter.
8oz (2 sticks) room temperature butter.
8oz (1 cup) light olive or Canola oil.
1/2 cup very cold milk
Best if whipped with stand mixer with wire whisk to aerate. Mix butter and oil until well blended. Add cold milk and wipe on high until aerated and uniform color.
Posted on 11/09/2008 | Report Spam or Abuse
RE: Making Whipped Butter
Perhaps I've been lucky, but I leave my butter on my kitchen table year-round (NE Ohio). Always have. I'm a single guy, and I don't use much butter, so it takes me three or four weeks to use one stick. I've never been sick because of it, and it tastes fine to me.
Posted on 08/18/2008 | Report Spam or Abuse
RE: Making Whipped Butter
I just came across this site to find out how to whip butter. I was already trying it with a blender. I went to see how it was doing and it was whipping up. Here is what I did. I took two sticks of unsalted butter and let it come to room temp. I then put it in the bowl and mixed for a bit. I didn't think it was going to work at first but I decided to put it in the freezer for a few minutes. I tried 10 minutes first then whipped it some more. I then put it back in the freezer for 7 minutes. Whipped some more. Then I put it in for 5 minutes and whipped some more. It started to whip up after that. I put it back in the freezer again and whipped again for a short time. I also added 1/2 teaspoon salt. I have put it in a glass container and put it in the fridge. I don't know if this will be soft or hard yet. I am thinking it will be somewhat spreadable, not as much so as a tub margarine though.
Posted on 08/12/2008 | Report Spam or Abuse
RE: Making Whipped Butter
I used to make the whipped butter with sunflower oil, then when my husband was diagnosed with Parkinson's, diabetes, and high cholesterol, the dietitian suggested we use Becel instead of butter. We did this for a while, but didn't like the idea of putting flavoured plastic into our bodies. In the meantime, I hadn't made the soft butter for so long that I had forgotten the amount of oil to butter. I was very happy to find this site and the information I needed. We have decided to go back to the real thing, just with the added oil and using less. One less set of chemicals for the body to try and sort out!
Posted on 08/02/2008 | Report Spam or Abuse
RE: Making Whipped Butter
I have tried the butter bowl and the process of putting the butter out prior to serving the meal and I was not satisfied with either process. I solved my problem by using the defrost cycle on my microwave. I made several attempts before I determined the proper time needed to just soften the butter. It only takes about 10 seconds with my microwave. I hate melted butter but if you test your butter every few seconds until you determine the proper time needed to obtain the desired softness in your microwave. I hope this helps
Posted on 01/31/2008 | Report Spam or Abuse
RE: Making Whipped Butter
I churn my own butter using a manual old-fashioned churn and 1 quart of heavy whipping cream. After the butter is made, I pour off the buttermilk, then add about 2 tablespoons of wildflower honey. Then I whip it with a mixer and refrigerate. It does seem to get hard when cold, but next time I will add canola oil, thanks to the information I read on the posts at this website. I will also experiment with adding a little maple flavoring, and some chopped walnuts or pecans.
Posted on 01/31/2008 | Report Spam or Abuse
RE: Making Whipped Butter
Hello,
I am sorry I can not disclose my name or where I work because we legally can not endorse storing butter at more than 40 deg F. Let's just say, "We know butter". The point about butter being salted is a good one. Salted butter in the USA contains 1.6%-1.7% salt. Salt does reduce bacteria growth and is a good preservative.
Years ago in Europe and Russia, before refrigeration was common, the preferred way to store butter was to put it into a bowl. Then the bowl would be filled with water. Since butter is 80% butterfat it would float. So a stone was placed on top of the lump of butter to hold it under the water. Why? Because oxygen is the enemy of any food product. Keeping the butter under water makes a hydraulic seal that protects the butter flavor from degrading because of the effects of oxidation. Oxygen does change the flavor of butter if it is exposed to air for more than 4 hours. When you need butter out of the bowl, just scoop out what you need from under the water. Remember, butter is mostly fat and it is not going to mix with the water. Change the water every other day to keep it fresh.
A modern counter storage method similar to the bowl of water method can be found at http://www.lehmans.com. Search for "Butter Crock". This is what I use.
Sir Buck
Posted on 08/28/2007 | Report Spam or Abuse
RE: Making Whipped Butter
In winter time I mix 1 cup of cooking oil to a 500g brick of butter. In summer only 3/4 cup of cooking oil. It works perfectly. Sometimes I'll use sunflower oil, or Canola or even olive oil. My family doesn't like the strong taste of olive oil. I hope it works for you as well.
Posted on 04/06/2007 | Report Spam or Abuse
RE: Making Whipped Butter
take about a tsp or so of can milk to your margarine or butter and beat with your mixer. add the canned milk only as needed to get the right consistency.
enjoy your whipped butter. Lori
Posted on 04/06/2007 | Report Spam or Abuse
RE: Making Whipped Butter
Your DH is almost right margarine is just 2 molecules away from plastic.
Posted on 04/05/2007 | Report Spam or Abuse
RE: Making Whipped Butter
I do not know how to make whipped butter but you can buy it. I believe Land O Lakes sells it and it is in a tub w/lid. I have never had butter spoil and have always kept in a butter dish on the counter as my Mom always has. I don't always put a whole stick out but even when I do, it gets used too fast to ever spoil. It has salt in it which keeps it good, I guess. I just know our butter is always perfectly good. I live in IL so I wouldn't say my kitchen is ever too hot but in the Summer before the air conditioning goes on, if I see the butter is runny, I just refrigerate for a while and then try to remember to set out again before we'll be using it. I agree that hard butter is the pitts but you could also always soften a little in the microwave.
Posted on 04/05/2007 | Report Spam or Abuse
RE: Making Whipped Butter
For a sweet spread on toast, whipped butter and honey is very good and stays soft when refrigerated.
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
You can make a wonderful butter spread that is speadable and extends your butter. Use 1 cup warm water, add 1/2 tsp lecithin granules (health food store, becomes the emulsifier) add 1/2 tsp. salt if desired. Then add 1 cup light olive oil. Add one pound butter at room temperature. Beat until creamy and put in 4 small containers. Refrigerate and enjoy. Is sreadable and healthy.
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
Most butter contains added salt, which impedes the growth of spoilage bacteria, says John Bruhn, a dairy-foods processing specialist at the University of California at Davis. Today's salted butter, in normal usage, will rarely spoil, even if you leave it unrefrigerated all the time.
Unsalted butter might spoil in about a week, but it contains enough natural salt to slow the growth of bacteria that cause spoiling.
Just thought you would like to know this.
I leave my butter out all the time.
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
I have been mixing my butter with an equal amount of canola oil for a few years now. Not only does it spread cold from the fridge, it cuts the sat fat calories of butter in half and replaces them with mono and poly unsaturates which are the "good" fats. So it is healthier than margarine or butter. I just take half a pound of butter (1 cup) room temperature, and put it in my food processor. Add 1 cup Canola oil and blend until smooth. It will pour at room temperature, so pour it into a container, put a lid on it and store in the fridge. Olive oil will work for this also. I used light olive oil for the first year that I did this, but the nutritional value of Canola and Olive oils are almost identical, so it is more frugal to use Canola
Harlean from Arkansas
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
I don't know the exact measure but you can soften your butter, then add Canola Oil blend it together and it will stay soft.
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
Hi Lynn,
I do not know how to make whipped butter. But I will tell you something that I DO know. Your husband is absolutely right about the margarine in that the composition of it is plain old plastic. Keep away from it. BAD, BAD, BAD. My philosphy is to use a little bit of the real thing instead of the artificial junk.
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
I don't know how to make whipped butter, but I have started using Smart Balance instead of butter. I like it a lot. I'm not sure how the ingredients compare to margarine, though.
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
I have a butter bowl. You put a little fresh water in the bowl. Then you put a stick of butter in the domed lid. It keeps butter fresh for up to a month without refrigeration. The only thing is that you have to change the water every other day. This is not a problem in my house, as there are six of us plus usually one guest, the butter is usually used by then.
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
Hi Lynn,
I find the best way is to blend the butter with either Canola oil or some lite Olive Oil. This makes it soft enough to be refrigerated but not hard. You will need to experiment with several amounts to find the right consistency. It really works. Canola won't add too much taste change but the Olive Oil may. I agree - no one likes the "fake" margarine in my house. ANd I don't like the "foreign" ingredients! Oh, and I also got one of those butter dishes but if you don't keep an eye on it - it does go bad. I live in Spokane, WA and it does get quite hot here for a couple of months in the summer. Sometimes reaching over 100 degrees!
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
Take a closer look in the butter section. Where I live they sell a whipped real butter in a little tub that stays soft in the refrigerator. I leave a half stick of regular butter at a time on my covered butter dish on my counter but I live in Ohio so it is cold what seems like 9 months of the year!
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
Lynn, I only put out what I will use to for the
day, like 2T. at a time. Also if I need more
I just put it in the microwave for a very few
seconds just to soften. Joyce
Posted on 04/04/2007 | Report Spam or Abuse
RE: Making Whipped Butter
Hmm I leave mine on the cupboard. I use only organic butter as it does not have any antibiotics, hormones, or steroids in it. I have had it melt on me but still it can sit there for a week without going rancid. How about one of those hand held things. A hand blender? I have seen some that can whip a shake on TV infomercials. That might be strong enough to put enough air in it. Hope you solve your problem!
Posted on 04/04/2007 | Report Spam or Abuse
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