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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.
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Why?
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>>7252713
Because it tastes good.
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If you're trying to do it with only one or two sticks of butter, you don't have enough product in the mixer to create any volume. All you'll do is soften it and make it more pliable.
Get 2 pounds of butter, use the beater, not the whisk, attachment - get it started on a low speed to loosen it up, add a little bit of oil and turn it up. Stop it when you get what you want, usually when it starts making a fapping sound.
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>>7252853
Good advice. Should I let the butter come to room temperature first?
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>>7252856
No, chip away at it while it's rock hard.
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>>7252856
Yes
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I put it into a rotary cheese grater, "grate" it into a bowl, then whip it by hand. Works a dream.
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>>7252710
add milk or cream while whipping.
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>>7252873
Makes sense
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get a pacojet, it's the only way
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