Thursday, February 28, 2013

DIY: Whipped Butter

I love butter... period.

I joke with my friend that years ago she invited our family to her house for St. Patricks Day. I brought along a beautiful loaf of homemade soda bread and all she had in her refrigerator for it was margarine.  It was like a knife in my heart. There was no way I could adulterate my bread with margarine. She has come a long way since then and now always has butter on hand. At least, she better!

Homemade bread is a staple in our house. And we all know you can't have homemade bread without butter. Well, in our house you can't. For ease of spreading, I usually bought whipped butter and saved the sticks for baking. One day it hit me, I was spending a lot of extra money for whipped butter, which was essentially butter and air. The tightwad in me couldn't stand for this.

Off I set to make my own whipped butter. I succeeded.

So if you simply love whipped butter vs. stick, or you are looking for a way to stretch your dollar a little, give this a try!

(And if you really want to get in touch with you inner Laura Ingalls Wilder, you can make your own butter from heavy cream which we love to do as well.)

DIY: Whipped Butter
((Printable Recipe))

1 pound salted butter, room temperature
1/2 cup warm water*
glass jars for storing
mixer with whip attachment

1. Add the sticks of butter to your mixer and whip on high speed.

2. Gradually add the 1/2 cup of warm water. (Don't try and use cold water, your room temperature butter will seize up on you.)

3. Whip the butter for about 5 minutes, scraping down the sides of the bowl as needed, on medium/high speed until it is light and fluffy.

4. Store in glass jars.

*If you'd like to make a smaller amount of butter, the ratio is 2 tablespoons warm water to 1 stick butter.

(As with all real butter, this butter is easiest to spread at room temperature.)

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