Whipped vs. Stick Butter.

I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
it would be a little airy and more readily spreadable than the same brand
of stick butter.

In actually the whipped butter is more solid than stick butter. Like hard
ice cream!!!

I guess since the stick butter has more exposed surface area in the butter
dish, it slices easier.

The whipped butter breaks into "crumbs" as I try to knife some out.

Any other physics in play here?

I didn't do an ingredient comparison, not imagining any difference.

****ed me off!!!

Andy
--
Eat first, talk later.

On Apr 23, 11:37*am, Andy > wrote:
> Whipped vs. Stick Butter.
>
> I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
> it would be a little airy and more readily spreadable than the same brand
> of stick butter.
>
> In actually the whipped butter is more solid than stick butter. Like hard
> ice cream!!!
>
> I guess since the stick butter has more exposed surface area in the butter
> dish, it slices easier.
>
> The whipped butter breaks into "crumbs" as I try to knife some out.
>
> Any other physics in play here?

You can get a better angle on the stick butter, but you'll find that
the whipped spreads better. Still, I never buy whipped because it's
more expensive.
>
> I didn't do an ingredient comparison, not imagining any difference.
>
> ****ed me off!!!
>
> Andy

--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

"Andy" > wrote in message ...
> Whipped vs. Stick Butter.
>
> I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
> it would be a little airy and more readily spreadable than the same brand
> of stick butter.
>
> In actually the whipped butter is more solid than stick butter. Like hard
> ice cream!!!


I used to love Breakstone's butter. Now I use "Smart Balance," as it lowered
my cholesterol by 35 points. It's soft, in a tub, and tastes pretty good. (I
know everyone is now saying we should eat real butter, but I like to keep my
numbers right.)

"Andy" > wrote in message ...
> Whipped vs. Stick Butter.
>
> I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
> it would be a little airy and more readily spreadable than the same brand
> of stick butter.
>
> In actually the whipped butter is more solid than stick butter. Like hard
> ice cream!!!
>
> I guess since the stick butter has more exposed surface area in the butter
> dish, it slices easier.
>
> The whipped butter breaks into "crumbs" as I try to knife some out.
>
> Any other physics in play here?
>
> I didn't do an ingredient comparison, not imagining any difference.
>
> ****ed me off!!!
>
> Andy
> --
> Eat first, talk later.

I buy Challenge whipped butter for it's spreadability on toast, pancakes,
and the like. I do leave it out on the counter to come to room temperature
becuase it's doesn't come out of the tub smoothly, as you've found, when
it's straight out of the refrigerator. Same thing would happen with stick
butter actually, so I suppose it just comes down to preference.

Sharon

On Apr 23, 1:11*pm, "cybercat" > wrote:
> "Andy" > wrote in ...
> > Whipped vs. Stick Butter.
>
> > I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
> > it would be a little airy and more readily spreadable than the same brand
> > of stick butter.
>
> > In actually the whipped butter is more solid than stick butter. Like hard
> > ice cream!!!
>
> I used to love Breakstone's butter. Now I use "Smart Balance," as it lowered
> my cholesterol by 35 points. It's soft, in a tub, and tastes pretty good. (I
> know everyone is now saying we should eat real butter, but I like to keep my
> numbers right.)

Smart Balance now puts out sticks too - handier than trying to scoop-
measure out of the tub.

On Apr 23, 12:37*pm, Andy > wrote:
> Whipped vs. Stick Butter.
>
> I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
> it would be a little airy and more readily spreadable than the same brand
> of stick butter.
>
> In actually the whipped butter is more solid than stick butter. Like hard
> ice cream!!!
>
> I guess since the stick butter has more exposed surface area in the butter
> dish, it slices easier.
>
> The whipped butter breaks into "crumbs" as I try to knife some out.
>
> Any other physics in play here?
>
> I didn't do an ingredient comparison, not imagining any difference.
>
> ****ed me off!!!
>
> Andy
> --
> Eat first, talk later.

I've had the same experience with whipped butter. I just buy regulat
stick butter.

However, I've seen that Land O Lakes makes a spreadable butter blended
with (I think) Canola oil to make it spread easily. Maybe look at
that?

Kris

cybercat said...

>
> "Andy" > wrote in message
> ...
>> Whipped vs. Stick Butter.
>>
>> I bought a tub of Breakstone whipped unsalted butter. I bought it
>> assuming it would be a little airy and more readily spreadable than the
>> same brand of stick butter.
>>
>> In actually the whipped butter is more solid than stick butter. Like
>> hard ice cream!!!
>
>
> I used to love Breakstone's butter. Now I use "Smart Balance," as it
> lowered my cholesterol by 35 points. It's soft, in a tub, and tastes
> pretty good. (I know everyone is now saying we should eat real butter,
> but I like to keep my numbers right.)


Cybercat,

I served my time using dietetic Benecol fake butter spread while I reduced.
I couldn't stand the stuff. I tried Smart Balance spread early on but
forget why I switched.

The real butter is only to put on toast and then only enough to add some
shine. I can tell the flavor is there, I just don't need to slather it on
like I used to.

While not butter, Smart Balance Omega natural peanut butter tastes great on
crispbread on occasion.

Best,

Andy
--
Eat first, talk later.

On Apr 23, 12:37*pm, Andy > wrote:
> Whipped vs. Stick Butter.
>
> I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
> it would be a little airy and more readily spreadable than the same brand
> of stick butter.
>
> In actually the whipped butter is more solid than stick butter. Like hard
> ice cream!!!
>
> I guess since the stick butter has more exposed surface area in the butter
> dish, it slices easier.
>
> The whipped butter breaks into "crumbs" as I try to knife some out.
>
> Any other physics in play here?
>
> I didn't do an ingredient comparison, not imagining any difference.
>
> ****ed me off!!!
>
> Andy

I whip my own butter for Passover, but still have to leave it at room
temp for a bit before it spreads. For the most part, I just scrape a
thin sliver off the stick of butter and spread that.

maxine in ri

Kris said...

> On Apr 23, 12:37*pm, Andy > wrote:
>> Whipped vs. Stick Butter.
>>
>> I bought a tub of Breakstone whipped unsalted butter. I bought it
assumin
> g
>> it would be a little airy and more readily spreadable than the same
brand
>> of stick butter.
>>
>> In actually the whipped butter is more solid than stick butter. Like
hard
>> ice cream!!!
>>
>> I guess since the stick butter has more exposed surface area in the
butte
> r
>> dish, it slices easier.
>>
>> The whipped butter breaks into "crumbs" as I try to knife some out.
>>
>> Any other physics in play here?
>>
>> I didn't do an ingredient comparison, not imagining any difference.
>>
>> ****ed me off!!!
>>
>> Andy
>> --
>> Eat first, talk later.
>
> I've had the same experience with whipped butter. I just buy regulat
> stick butter.
>
> However, I've seen that Land O Lakes makes a spreadable butter blended
> with (I think) Canola oil to make it spread easily. Maybe look at
> that?
>
> Kris


Kris,

I noticed that version of Land o' Lakes butter but passed it over.

Now, between the tub and the sticks of Breakstone, I'm set for a few years!

Best,

Andy
--
Eat first, talk later.

maxine said...

> I whip my own butter for Passover, but still have to leave it at room
> temp for a bit before it spreads. For the most part, I just scrape a
> thin sliver off the stick of butter and spread that.
>
> maxine in ri


maxine in ri,

Room temp makes too much sense! Only problem I have is for maybe a teaspoon
of butter it doesn't make as much sense.

I scrape slivers off the stick too.

I goofed not realizing what whipped butter meant. I don't know WHAT I was
thinking. Another shining example of "supermarket hypnosis."

Best

Andy
--
Eat first, talk later.

Andy > wrote:

> The whipped butter breaks into "crumbs" as I try to knife some out.
>
> Any other physics in play here?

Thermodynamics. Let the whipped butter come to room temp for a few
minutes.

-sw

On Apr 23, 11:37 am, Andy > wrote:
> Whipped vs. Stick Butter.
>
> I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
> it would be a little airy and more readily spreadable than the same brand
> of stick butter.
>
> In actually the whipped butter is more solid than stick butter. Like hard
> ice cream!!!
>
> I guess since the stick butter has more exposed surface area in the butter
> dish, it slices easier.
>
> The whipped butter breaks into "crumbs" as I try to knife some out.
>
> Any other physics in play here?
>
> I didn't do an ingredient comparison, not imagining any difference.
>
> ****ed me off!!!
>
> Andy
> --
> Eat first, talk later.

I don't know that brand, and haven't tried any whipped butter, but I
see Land O'Lakes is advertising their spreadable tub butter (mixed
with some canola oil), and have been thinking I might try that. I
can't really abide anything that doesn't taste like real butter, so
it's one of my "can't-give-it-up" diet killers.

N.

On Apr 23, 1:15 pm, Andy > wrote:
> maxine said...
>
> > I whip my own butter for Passover, but still have to leave it at room
> > temp for a bit before it spreads. For the most part, I just scrape a
> > thin sliver off the stick of butter and spread that.
>
> > maxine in ri
>
> maxine in ri,
>
> Room temp makes too much sense! Only problem I have is for maybe a teaspoon
> of butter it doesn't make as much sense.
>
> I scrape slivers off the stick too.
>
> I goofed not realizing what whipped butter meant. I don't know WHAT I was
> thinking. Another shining example of "supermarket hypnosis."
>
> Best
>
> Andy
> --
> Eat first, talk later.

Butter that I'm currently in the process of using (for a week or
month) sits out on the counter all the time. Why refrigerate it? I
get it out a stick at a time and when it's gone, I get another stick
out (of the fridge). I don't get people who think they have to
refrigerate it 24 hours a day. It just plain isn't necessary. Even
at "room temp," the butter on my counter isn't very soft, even in the
summer (I run the A/C). I've never, ever, ever, had any go rancid.
YMMV.

N.

Nancy2 wrote:
> On Apr 23, 1:15 pm, Andy > wrote:
>> maxine said...
>>
>>> I whip my own butter for Passover, but still have to leave it at room
>>> temp for a bit before it spreads. For the most part, I just scrape a
>>> thin sliver off the stick of butter and spread that.
>>> maxine in ri
>> maxine in ri,
>>
>> Room temp makes too much sense! Only problem I have is for maybe a teaspoon
>> of butter it doesn't make as much sense.
>>
>> I scrape slivers off the stick too.
>>
>> I goofed not realizing what whipped butter meant. I don't know WHAT I was
>> thinking. Another shining example of "supermarket hypnosis."
>>
>> Best
>>
>> Andy
>> --
>> Eat first, talk later.
>
> Butter that I'm currently in the process of using (for a week or
> month) sits out on the counter all the time. Why refrigerate it? I
> get it out a stick at a time and when it's gone, I get another stick
> out (of the fridge). I don't get people who think they have to
> refrigerate it 24 hours a day. It just plain isn't necessary. Even
> at "room temp," the butter on my counter isn't very soft, even in the
> summer (I run the A/C). I've never, ever, ever, had any go rancid.
> YMMV.
>
> N.

I leave mine out too. The DH used to put it back in the fridge, but he
has finally stopped.
In the summer when it is really hot, I need to refrigerate it because
left out, it will melt into a puddle.

-Tracy

Nancy2 said...

> Butter that I'm currently in the process of using (for a week or
> month) sits out on the counter all the time. Why refrigerate it? I
> get it out a stick at a time and when it's gone, I get another stick
> out (of the fridge). I don't get people who think they have to
> refrigerate it 24 hours a day. It just plain isn't necessary. Even
> at "room temp," the butter on my counter isn't very soft, even in the
> summer (I run the A/C). I've never, ever, ever, had any go rancid.
> YMMV.
>
> N.


N,

I know that's a common practice.

I actually bought a butter bell after an interesting thread here a few
years back, just in time for me to go on a diet. It's still in the box in
the pantry.

As infrequently as I use butter, keeping it out on the kitchen table would
be torture! LOL!

I only cook with safflower and olive oils.

Best,

Andy
--
Eat first, talk later.

Nancy2 wrote:
> On Apr 23, 11:37 am, Andy > wrote:
>> Whipped vs. Stick Butter.
>>
>> I bought a tub of Breakstone whipped unsalted butter. I bought it assuming
>> it would be a little airy and more readily spreadable than the same brand
>> of stick butter.
>>
>> In actually the whipped butter is more solid than stick butter. Like hard
>> ice cream!!!
>>
>> I guess since the stick butter has more exposed surface area in the butter
>> dish, it slices easier.
>>
>> The whipped butter breaks into "crumbs" as I try to knife some out.
>>
>> Any other physics in play here?
>>
>> I didn't do an ingredient comparison, not imagining any difference.
>>
>> ****ed me off!!!
>>
>> Andy
>> --
>> Eat first, talk later.
>
> I don't know that brand, and haven't tried any whipped butter, but I
> see Land O'Lakes is advertising their spreadable tub butter (mixed
> with some canola oil), and have been thinking I might try that. I
> can't really abide anything that doesn't taste like real butter, so
> it's one of my "can't-give-it-up" diet killers.
>
> N.

My daughter hasn't complained about the Olivio spreadable butter,
which contains some canola, olive and flax oils in addition to
butter. (Beware that there is also an Olivio premium spread which
is NOT the same.)

--
Jean B.

"Nancy2" > wrote in message
...
> On Apr 23, 1:15 pm, Andy > wrote:
>> maxine said...
>>
>> > I whip my own butter for Passover, but still have to leave it at room
>> > temp for a bit before it spreads. For the most part, I just scrape a
>> > thin sliver off the stick of butter and spread that.
>>
>> > maxine in ri
>>
>> maxine in ri,
>>
>> Room temp makes too much sense! Only problem I have is for maybe a
>> teaspoon
>> of butter it doesn't make as much sense.
>>
>> I scrape slivers off the stick too.
>>
>> I goofed not realizing what whipped butter meant. I don't know WHAT I was
>> thinking. Another shining example of "supermarket hypnosis."
>>
>> Best
>>
>> Andy
>> --
>> Eat first, talk later.
>
> Butter that I'm currently in the process of using (for a week or
> month) sits out on the counter all the time. Why refrigerate it? I
> get it out a stick at a time and when it's gone, I get another stick
> out (of the fridge). I don't get people who think they have to
> refrigerate it 24 hours a day. It just plain isn't necessary. Even
> at "room temp," the butter on my counter isn't very soft, even in the
> summer (I run the A/C). I've never, ever, ever, had any go rancid.
> YMMV.


Yes, my mileage varies. Room temp here yesterday was 84. I'm not
complaining, I like it warm. My butter doesn't though.
Leave it on the counter for more than an hour and it begins its
transformation into the blob.

I either have to think about butter before I need it or deal with the
unspreadable brick from the fridge.

Maybe when it gets hot here and I run the A/C I can leave it out.

TFM®

On Fri, 24 Apr 2009 05:43:30 -0400, TFM®
> wrote:

>I either have to think about butter before I need it or deal with the
>unspreadable brick from the fridge.

I have never seen one in action, but some people here like that
contraption called a "butter bell".

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 24 Apr 2009 05:43:30 -0400, TFM®
> wrote:
>
>>I either have to think about butter before I need it or deal with the
>>unspreadable brick from the fridge.

I guess I'm the opposite of everyone else. I like hard butter. When making
breakfast, the first step is to take the butter out of the fridge. By the
time the toast is done ten minutes later, it is still very hard, just not
rock solid. I prefer that over room temperature.

On Sat 25 Apr 2009 04:48:29a, Ed Pawlowski told us...

>
> On Fri, 24 Apr 2009 05:43:30 -0400, TFM®
> > wrote:
>>
>>>I either have to think about butter before I need it or deal with the
>>>unspreadable brick from the fridge.
>
> I guess I'm the opposite of everyone else. I like hard butter. When
> making breakfast, the first step is to take the butter out of the
> fridge. By the time the toast is done ten minutes later, it is still
> very hard, just not rock solid. I prefer that over room temperature.

I like it both ways. If I'm using it for toast, pancakes, waffles, or on
anything where I want it to melt, I prefer it at room temperature. If I'm
using it on anything unwarmed, like French or Italian bread, or other
breads or hardrolls, I like to take it out just enough ahead of time for it
to be sliceable.

--
Wayne Boatwright
------------------------------------------------------------------------
Chemicals, n: Noxious substances from which modern foods are made.
~Author Unknown

"Ed Pawlowski" wrote:
>
> I guess I'm the opposite of everyone else. I like hard butter. When making
> breakfast, the first step is to take the butter out of the fridge. By the
> time the toast is done ten minutes later, it is still very hard, just not
> rock solid. I prefer that over room temperature.

Whipped butter is like half air... its intent is more to save calories than
spreadablity... a lot of the pancake joints and other eaterys serve whipped
butter with a melon baller for presentation but from their point of view
it's really to keep costs down, you get half as much butter.

In article >,
says...
>
> On Fri, 24 Apr 2009 05:43:30 -0400, TFM®
> > wrote:
> >
> >>I either have to think about butter before I need it or deal with the
> >>unspreadable brick from the fridge.
>
> I guess I'm the opposite of everyone else. I like hard butter. When making
> breakfast, the first step is to take the butter out of the fridge. By the
> time the toast is done ten minutes later, it is still very hard, just not
> rock solid. I prefer that over room temperature.

It has to be spreadable for me. I found that using my microwave (1200W)
at an intial 10 seconds full power, then rest, then 7 seconds full power
gives me butter that is just spreadable.

brooklyn1 said...

>
> "Ed Pawlowski" wrote:
>>
>> I guess I'm the opposite of everyone else. I like hard butter. When
>> making breakfast, the first step is to take the butter out of the
>> fridge. By the time the toast is done ten minutes later, it is still
>> very hard, just not rock solid. I prefer that over room temperature.
>
> Whipped butter is like half air... its intent is more to save calories
> than spreadablity... a lot of the pancake joints and other eaterys serve
> whipped butter with a melon baller for presentation but from their point
> of view it's really to keep costs down, you get half as much butter.


brooklyn1,

Maybe at pancake joints but both the 8oz. 2-stick and 8oz. tub of whipped
Breakstone butter at my market are the same price.

Also as I mentioned in the opening post, the tub of whipped butter was
about as hard as a rock. It was pointed out that room temp makes all the
difference. But there's no air in there as far as I can tell.

Best,

Andy
--
Eat first, talk later.

"Andy" > wrote in message ...
> brooklyn1 said...
>
>>
>> "Ed Pawlowski" wrote:
>>>
>>> I guess I'm the opposite of everyone else. I like hard butter. When
>>> making breakfast, the first step is to take the butter out of the
>>> fridge. By the time the toast is done ten minutes later, it is still
>>> very hard, just not rock solid. I prefer that over room temperature.
>>
>> Whipped butter is like half air... its intent is more to save calories
>> than spreadablity... a lot of the pancake joints and other eaterys serve
>> whipped butter with a melon baller for presentation but from their point
>> of view it's really to keep costs down, you get half as much butter.
>
>
> brooklyn1,
>
> there's no air in there as far as I can tell.
>
>

They call it whipped butter because it's beaten by Lash LaRue.
http://www.b-westerns.com/lash.htm