VIDEO: Beat the butter until frothy

This is how you can whip butter until frothy

It is important to keep in mind that whipping butter does not produce the same result as eggs do. The volume also increases a bit, but much less.

1. Take a tall, not too wide container and pour in the butter, which is at room temperature.
2. For quantities up to 100 grams, use a whisk and the hand mixer over it. With an electric appliance, the butter would stick to it too easily if the amount was too small.
3. Beat the butter until frothy at a speed that is not too high. Start "at the bottom" and, when it starts to get creamy, just go a little higher, so raise the mixer a little.
4. As soon as the butter has increased in volume, a maximum of a third more and is very creamy, it is referred to as frothy and is ready for further processing according to the recipe.


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Preparatory work for butter processing is possible and useful

• Many amateur cooks find it easier to prepare the butter with a wooden spoon before whipping the butter until frothy. The butter is broken up a little with a spoon and then stirred until it is evenly mixed. After that, whipping is easier with a whisk or hand mixer. Especially with smaller quantities, make sure that the whipping takes place in a higher container so that the butter does not "spread out" in the room.
• Whipping the butter is often part of a recipe, for example for a tart, when the ingredients should mix particularly well, which is easier with frothy, creamy butter. Of the dough usually becomes a little more tender. the Recipes Of course, they also work without whipped butter, but then they just taste a little better. Try it out.