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2016-01-10 13:59:32 Post No. 7252710
Post No. 7252710
How to make super airy, light, soft, whipped butter? I have a stand mixer with whisk attachment (and a beater attachment). Everytime I try it comes out with zero bubbles in it, almost like caulk. If it's cold it's even more difficult to spread than it was before I whipped it. It tastes fine, but I want the light fluffiness.
Should the butter be room temp before whipping?
Unsalted or salted butter? I've only tried salted but I wonder if using unsalted and adding salt would work better as the salt granules would create more air pockets?
How long should I whip it for? I've tried 5 minutes up to 10 minutes, no real change.
Also recipes on compound whipped butter. Garlic, honey, herb, etc.