Butter is a delicious fat that we’re naturally wired to love. It provides flavor and heightens anything great into something greater.
Butter gives us nourishment. Humans have been eating butter for 10,000 years. It’s an amazing food that is versatile. There are many ways to prepare butter and it flavors so many of what is good.
Butter creates textures. Butter adds to flavors. The science of butter is never-ending that it will never be boring to work with it.
Butter is high in calories but when eaten in moderation, won’t affect you so much.
Here, we explore the differences between two forms of butter, stick and whipped.
Fancy restaurants love whipped butter
Fine dining and higher scale restaurants love presenting whipped butter with the ultimate meal starter, bread.
The whipped butter is usually piped through a nice tip, creating flowers and different shapes. Whipped is introducing air into the butter making it lighter in texture and in color.
When butter is made, it is usually shaped into a block to sell. The block is sold to the consumer who is free to do whatever he or she wants with it. It is its pure form and concentrated. Whipping the butter is already a form of processing it from its pure form, one of the many wonders you can do with butter.
Fancy restaurants love this because it not only looks great but it also has less calories and fat content making it lighter to the palate and stomach. Another key factor is that it is economical. Big restaurants usually purchase big block of butter up to 20 kilos per block. Whipping the butter would mean maximizing the volume that they have.
What is the difference between whipped butter and stick butter?
Whipped butter is lighter in texture and color due to the introduction of air into the concentrated butter. Whipping it causes it to be more spreadable. Whipped butter is the extended version of regular stick butter. It’s like multiplying your supply of butter into 2 or even 3. The texture is stretched and so are the calories and fat.
A tablespoon of whipped butter contains 70 calories, 7 grams of fat, and 5 grams of saturated fat. A tablespoon of regular stick butter contains 100 calories, 11 grams of fat, and 7 grams of saturated fat.
If you watch your weight closely, whipped butter would be the better option for you if you’re eating it with bread or adding it into cooked food as a “condiment”.
Can I bake with whipped butter and what would be the difference?
Baking with whipped butter isn’t really practiced. We believe that whipped butter was made to serve as “butter with…” and not as “butter in…”.
The reason why most kinds of butter are sold in their natural form in the market even if the whipped butter proves to be lighter in calories is that butter isn’t just for eating with something. It is used in many dishes. It’s like an egg. There are many things you can do with butter and most of those things don’t require lesser calories.
Butter with other food is science. It affects the flavor and texture of a dish or a piece of food when combined with other ingredients. For example, you cannot use whipped butter to make croissants. Butter is cut through with the flour and barely kneaded together to create those lovely flaky layers of bread. The fat and heat are responsible for those layers.
When making cookies, there are many ways to use butter. You can melt it, soften it or keep it at room temperature to create different textures for the cookie.
We would strongly suggest against using whipped butter for baking because you wouldn’t be able to achieve the finished product you are looking for.
Can I use whipped butter when making frosting?
Whipped butter cannot be used for making frosting. Just like with baking, butter in making frosting serves a purpose and it’s usually for flavor and texture. You can’t really pre-process butter and add it to the frosting when you’re making it. It wouldn’t give the same results. Butter is manipulated by specific recipes. Whipped butter is too light to create a good sturdy yet tender frosting to hold your cake and cupcakes.