Whipped Butter

Can whipped butter be substituted for stick butter in recipes for baked goods?

Whipped butter is made by incorporating air into butter. Manufacturers do this to increase the butter’s spreadability, especially for slathering on toast. Adding air increases the volume of the butter, not the weight. In other words, a 4-ounce stick of butter measures 1/2 cup in volume, and 4 ounces of whipped butter measures 1 cup. We decided to compare unsalted whipped butter and unsalted stick butter in our Glazed Butter Cookies, Classic Pound Cake, and Classic Vanilla Buttercream.

Tasters found the cookies to be nearly identical and even slightly preferred the whipped-butter version for its “crispier” and “flakier” texture. The same held true for the pound cake. Although the butter for each cake was creamed for exactly the same time—5 minutes—some tasters deemed the cake made with whipped butter to be “lighter,” “fluffier,” and “more tender.” The buttercream was a different story. While the stick butter produced a fluffy, off-white frosting, the whipped-butter frosting was foamy, with an intense yellow color and a “plasticlike” texture.

So-unsalted whipped butter makes a fine substitute for unsalted stick butter in baked goods, but do not make the swap in uncooked applications, such as frosting. And remember to make the substitutions based on weight, not volume. A standard tub of whipped butter weighs 8 ounces, equal to two sticks of butter.

Published in: on February 2, 2010 at 1:11 pm  Comments (3)  

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3 CommentsLeave a comment

  1. Thanks for this great info. I have searched everywhere for the answer to this question: how to use whipped butter in place of stick butter for baked goods. Great big help.

  2. Oh my goodness! a tremendous article dude. Thanks Nevertheless I’m experiencing challenge with ur rss . Don�t know why Unable to subscribe to it. Is there anybody getting equivalent rss drawback? Anybody who is aware of kindly respond. Thnkx

  3. So glad I could have a trustworthy answer to my question about using it in baking!! I will say, however, that in a Swiss meringue frosting (I never do standard American buttercreams because they are just too sweet for me), the whipped butter is less likely to break and incorporates faster–plus you don’t have to cut it into tiny little pieces like you do with stick butter.

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