Dairy
Whipped
Whipped butter is aerated for fluffy spreadability and lighter mouthfeel per spoon. Volume is higher; fat per tablespoon is lower than dense stick butter. Spread on bread and corn. Do not substitute cup-for-cup in baking without weighing. Melts fast on hot food.
Track this ingredient
Unit
Characteristics
Preparations
SpreadTable
Traits
AeratedFluffyLightLight Spread
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Grade B
Grade A
Grade AA
History
US
Whipped butter tubs became a mid-century American table novelty and staple.
Whipped butter remained a breakfast spread category.