What is whipped butter exactly?
Whipped butter is typically defined as solid butter with the addition of air or gas to it. Adding air or gas to it increases the volume while also reducing the density at the same time. It creates a lighter, fluffier, more easily spreadable butter. It also results in fewer calories per equivalent servings.
Nitrogen gas is usually added to most commercially produced butters because adding air would hasten oxidation and rancidity. We all certainly don’t carry nitrogen gas in our homes but thankfully there are a few other ways to make whipped butter at home.
Add Air: The simplest way to whip butter in the traditional sense is to introduce air. Bring desired amount of butter to room temperature. Using an electric mixer with a wire whip attachment, whip the butter on the highest speed until it has increased in volume by one-third. Refrigerate until needed. Introducing air will hasten oxidation so only whip up as much as you will need for the moment.
Add water: Whip 1/2 cup of butter with 1/2 cup of cold water.
Add Milk: Whip milk and solid butter in a1 to 4 ratio. (Ex. ¼-cup milk to 1 cup butter.)
