Whipped vs stick butter

Scott said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

Maybe it was old and absorbed odors... only difference is whipped
butter contains air.... may have a slightly different flavor when
cold, less intense butter flavor due to the air, but melted there is
absolutely no difference. Perhaps your potatoes were to blame, don't
always jump to conclusions

Sheldon

Sheldon said:

Scott said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

Sheldon is about right it should taste about the same.

Quoted message said:

Maybe it was old and absorbed odors... only difference is whipped
butter contains air....

Sheldon

Are you sure of that Sheldon? I always thought that there was extra
moisture in whipped butter (a bit of added H20)

John Kane, Kingston ON Canada

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

I've only ever tried whipped butter when on holiday in USA.
It always tasted 'sweet' to me. As did the bread, the coleslaw and most
things considered savory in the UK. Does the whipped butter contain added
sugar, or was it just the store bought bread I ate it with that had the
sugary sweetness?
I think that added sugar is gradually creeping in to the UK food industry,
(that's why I make my own bread). But even 25 years ago it was really
noticeable as opposed to UK food. Why do manufacturers think sugar equals
tastes good. I fear for my five year old who loves all the added sugar add
salt junk that is on sale. Luckily he loves plain roasted meats and bread,
but left to his own devices/choices, when older I fear he will crave the
[censored] that is added to manufactured 'food'
We don't have whipped butter in the UK, but there are still lots of rubbish
in the salted and spreadable varieties!

Sarah

John Kane said:

Sheldon said:

Scott said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

Sheldon is about right it should taste about the same.

Quoted message said:

Maybe it was old and absorbed odors... only difference is whipped
butter contains air....

Are you sure of that Sheldon? I always thought that there was extra
moisture in whipped butter (a bit of added H20)

All Grade AA/A butter in the US contains about 10pct water and 10pct
milk solids... and some contain salt... the water adds no flavor.
There is no standard as to how much salt (left to the individual
dairy) but it is more than most think, about a tsp per stick. Dairies
add salt to butter and cheese as a preservative, adds substantial
shelf life... cheese would spoil rapidly if not for all the salt.
Btw, salt is a big odor sponge too... always store your salt in a
sealed glass container.. those who leave their cooking salt out
uncovered (a Euro habit) are the very same folks who have disgusting
personal hygiene habits; never learned how to properly bathe and don't
own a toothbrush.

butter
Made by churning cream until it reaches a semisolid state, butter must
by U.S. law be at least 80 percent MILK FAT. The remaining 20 percent
consists of water and milk solids. The U.S. Department of Agriculture
(USDA) grades butter quality based on flavor, body, texture, color and
salt. Butter packages bear a shield surrounding the letter grade (and
occasionally the numerical score equivalent) indicating the quality of
the contents. The grades, beginning with the finest, are AA (93
score), A (92 score), B (90 score) and C (89 score). AA and A grades
are those most commonly found at the retail level. Butter may be
artificially colored (with natural ANNATTO); it may also be salted or
unsalted. Unsalted butter is usually labeled as such and contains
absolutely no salt. It's sometimes erroneously referred to as "sweet"
butter - a misnomer because any butter made with sweet instead of sour
cream is sweet butter. Therefore, expect packages labeled "sweet cream
butter" to contain salted butter. Unsalted butter is preferred by many
for everyday eating and baking. Because it contains no salt (which
acts as a preservative), it is more perishable than salted butter and
therefore stored in the freezer section of some markets.

Whipped butter has had air beaten into it, thereby increasing volume
and creating a softer, more spreadable consistency when cold. It comes
in salted and unsalted forms.

Light or reduced-calorie butter has about half the fat of regular
butter, possible through the addition of water, skim milk and gelatin.
It shouldn't be substituted for regular butter or margarine in frying
and baking. Storing butter: Because butter absorbs flavors like a
sponge, it should be wrapped airtight for storage. Refrigerate regular
butter for up to 1 month, unsalted butter for up to 2 weeks. Both can
be frozen for up to 6 months.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon

In article <[email hidden]>,

Sheldon said:

Scott said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

Maybe it was old and absorbed odors... only difference is whipped
butter contains air.... may have a slightly different flavor when
cold, less intense butter flavor due to the air, but melted there is
absolutely no difference. Perhaps your potatoes were to blame, don't
always jump to conclusions

Sheldon

I'd read the ingredients first.
Odds are, a lot of [censored] is added to "whipped butter".
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

I've only ever tried whipped butter when on holiday in USA.
It always tasted 'sweet' to me. As did the bread, the coleslaw and most
things considered savory in the UK. Does the whipped butter contain added
sugar, or was it just the store bought bread I ate it with that had the
sugary sweetness?

I found it very difficult to find a brand of bread at my local grocers that
was made with NEITHER high fructose corn syrup nor hydrogenated vegetable
fat. After perhaps 5-10 minutes of trying to read ingredients on loaf after
loaf (and my eyesight ain't as good as it used to be), I finally found ONE
brand. I mostly make my own bread now. Or go withouth.

Many things in the US have ridiculous amounts of sweetening, largely HFCS.
It's supposedly cheaper than using cane sugar (from what I've read - see the
book _Fatland: How Americans Became the Fattest People in the World_).
I've also read that our collective sweet tooth exceeds that of most places.
Doesn't apply to me personally, as I'll usually go for savory over sweet
anyday but, supposedly, I'm in the minority.
<snip>

TammyM

Scott said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

Did you buy Land O Lakes Light Whipped Butter? Here are the
ingredients:

Butter (Cream, Salt), Water, Tapioca Maltodextrin, Modified Food
Starch, Contains Less Than 2% Of The Following: Beta Carotene (Color),
Vitamin A Palmitate, Natural Flavor, Lactic Acid, Salt, Vegetable
Mono- And Diglycerides, Potassium Sorbate And Sodium Benzoate
(Preservatives)." It has 50% fewer calories than regular butter.

If that's what you bought, it indeed might have tasted "off." It's a
"light" butter, not regular butter.

In a package of Land O Lakes Salted Butter, here are the ingredients:

"Cream, Salt." That's all. Nothing more. Certainly, not "all kinds
of [censored]," or whatever someone said.

N.

In the US, whipped butter's main role seems to be in institutional food
service -- garnishing pancakes in restaurants, and so on.

Basic whipped butter is supposed to receive about a third its volume in
nitrogen gas (air would promote oxidation, i.e., rancidity). So it has
slightly lower density and fat content per unit volume than ordinary butter
(so you can proceed to use three times as much, and feel virtuous at the
same time. ;-)

TammyM said:

Many things in the US have ridiculous amounts of sweetening, largely HFCS.
It's supposedly cheaper than using cane sugar (from what I've read - see the
book _Fatland: How Americans Became the Fattest People in the World_).

It's only cheaper because it's outside of the sugar
price support system. In the U.S., we pay about
2 to 4 times the world price for sugar. HFCS would
not be used if it wasn't for this peculiarity of
U.S. law. Now, we've got two lobbies keeping the
present system in place -- beet sugar manufacturers
(who would not be able to compete with foreign
cane sugar in an unregulated market) and HFCS
manufacturers (led by Archer Daniels Midland)
who spend lavishly on politicians to keep their
lucrative trade in place.

We'd be healthier and pay less for food if the
sugar legislation were repealed. We also would
not be losing our candy industry to Canada and
Mexico.

Scott said:

Never going to buy whipped butter again.

Scott.....That's ok. We all have personal preferences. Your opinion
is the only one important.

Sheldon said:

John Kane said:

Sheldon said:

Scott wrote:
> I bought a tub of Land-o-Lakes whipped butter and it taste totally
> different from their stick butter. I made some mashed potatoes using
> whipped and it came out awful. Never going to buy whipped butter again.

Quoted message said:

Sheldon is about right it should taste about the same.

Quoted message said:

Quoted message said:

Maybe it was old and absorbed odors... only difference is whipped
butter contains air....

Quoted message said:

Are you sure of that Sheldon? I always thought that there was extra
moisture in whipped butter (a bit of added H20)

All Grade AA/A butter in the US contains about 10pct water and 10pct
milk solids... and some contain salt... the water adds no flavor.
There is no standard as to how much salt (left to the individual
dairy) but it is more than most think, about a tsp per stick. Dairies
add salt to butter and cheese as a preservative, adds substantial
shelf life... cheese would spoil rapidly if not for all the salt.
Btw, salt is a big odor sponge too... always store your salt in a
sealed glass container.. those who leave their cooking salt out
uncovered (a Euro habit) are the very same folks who have disgusting
personal hygiene habits; never learned how to properly bathe and don't
own a toothbrush.

butter
Made by churning cream until it reaches a semisolid state, butter must
by U.S. law be at least 80 percent MILK FAT. The remaining 20 percent
consists of water and milk solids. The U.S. Department of Agriculture
(USDA) grades butter quality based on flavor, body, texture, color and
salt. Butter packages bear a shield surrounding the letter grade (and
occasionally the numerical score equivalent) indicating the quality of
the contents. The grades, beginning with the finest, are AA (93
score), A (92 score), B (90 score) and C (89 score). AA and A grades
are those most commonly found at the retail level. Butter may be
artificially colored (with natural ANNATTO); it may also be salted or
unsalted. Unsalted butter is usually labeled as such and contains
absolutely no salt. It's sometimes erroneously referred to as "sweet"
butter - a misnomer because any butter made with sweet instead of sour
cream is sweet butter. Therefore, expect packages labeled "sweet cream
butter" to contain salted butter. Unsalted butter is preferred by many
for everyday eating and baking. Because it contains no salt (which
acts as a preservative), it is more perishable than salted butter and
therefore stored in the freezer section of some markets.

Whipped butter has had air beaten into it, thereby increasing volume
and creating a softer, more spreadable consistency when cold. It comes
in salted and unsalted forms.

Light or reduced-calorie butter has about half the fat of regular
butter, possible through the addition of water, skim milk and gelatin.
It shouldn't be substituted for regular butter or margarine in frying
and baking. Storing butter: Because butter absorbs flavors like a
sponge, it should be wrapped airtight for storage. Refrigerate regular
butter for up to 1 month, unsalted butter for up to 2 weeks. Both can
be frozen for up to 6 months.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

Sheldon

Thanks. I guess it was just when we made it ourselves 🙂

John Kane, Kingston ON Canada

Nancy2 said:

Did you buy Land O Lakes Light Whipped Butter? Here are the
ingredients:

Butter (Cream, Salt), Water, Tapioca Maltodextrin, Modified Food
Starch, Contains Less Than 2% Of The Following: Beta Carotene (Color),
Vitamin A Palmitate, Natural Flavor, Lactic Acid, Salt, Vegetable
Mono- And Diglycerides, Potassium Sorbate And Sodium Benzoate
(Preservatives)." It has 50% fewer calories than regular butter.

Interesting claim that it says it contains 50% fewer calories and
still calls itself butter. Anything labeled "butter" must be 80%
fat, so they must be basing that claim on the fact that it's half
air (and half the size of a serving of regular butter). Which is
pretty deceptive.

-sw

In article <[email hidden]>,

Steve Wertz said:

Nancy2 said:

Did you buy Land O Lakes Light Whipped Butter? Here are the
ingredients:

Butter (Cream, Salt), Water, Tapioca Maltodextrin, Modified Food
Starch, Contains Less Than 2% Of The Following: Beta Carotene (Color),
Vitamin A Palmitate, Natural Flavor, Lactic Acid, Salt, Vegetable
Mono- And Diglycerides, Potassium Sorbate And Sodium Benzoate
(Preservatives)." It has 50% fewer calories than regular butter.

Interesting claim that it says it contains 50% fewer calories and
still calls itself butter. Anything labeled "butter" must be 80%
fat, so they must be basing that claim on the fact that it's half
air (and half the size of a serving of regular butter). Which is
pretty deceptive.

-sw

So what else is new?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought a tub of Land-o-Lakes whipped butter and it taste totally
different from their stick butter. I made some mashed potatoes using
whipped and it came out awful. Never going to buy whipped butter again.

If you want whipped butter, you can easily make your own. Simply add a
small amount of milk to some butter and whip it with your mixer.

"John Kane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are you sure of that Sheldon? I always thought that there was extra
moisture in whipped butter (a bit of added H20)

I think when you buy it (at least the Land O'Lakes) there is nothing added
but air. But the recipes I've seen for making it call for adding a bit of
milk.

"TammyM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I found it very difficult to find a brand of bread at my local grocers
that was made with NEITHER high fructose corn syrup nor hydrogenated
vegetable fat. After perhaps 5-10 minutes of trying to read ingredients
on loaf after loaf (and my eyesight ain't as good as it used to be), I
finally found ONE brand. I mostly make my own bread now. Or go withouth.

Here too. Plus I'm allergic to eggs and dairy. Only know of one kind that
I can eat.

Quoted message said:

Many things in the US have ridiculous amounts of sweetening, largely HFCS.
It's supposedly cheaper than using cane sugar (from what I've read - see
the book _Fatland: How Americans Became the Fattest People in the
World_). I've also read that our collective sweet tooth exceeds that of
most places. Doesn't apply to me personally, as I'll usually go for savory
over sweet anyday but, supposedly, I'm in the minority.
<snip>

I'm not a sweets person either.

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

Interesting claim that it says it contains 50% fewer calories and
still calls itself butter. Anything labeled "butter" must be 80%
fat, so they must be basing that claim on the fact that it's half
air (and half the size of a serving of regular butter). Which is
pretty deceptive.

So what else is new?

It gets better. According to their product claims:

LAND O LAKES® Light Butter with Canola Oil — the taste you love
is now better for you.
60% less cholesterol per serving than butter
50% less fat per serving than butter
50% fewer calories per serving than butter

All these low-life [censored] did was cut the serving size in half
by whipping a bunch of air into the product. And the extra 10%
saving in cholesterol comes from taking out 25% of the butterfat
and replacing it with canola oil.

I'm not sure who's the lower form of life: Lawyers or Marketers.

Speaking of butter, Country Crock makes a real "spreadable" (not
whipped) butter in a tub that has part olive oil in it. It's
surprisingly good for a Country Crock product. I've been buying
both stick butter for cooking and the CC butter lately.

-sw

Quoted message said:

Speaking of butter, Country Crock makes a real "spreadable" (not
whipped) butter in a tub that has part olive oil in it. It's
surprisingly good for a Country Crock product. I've been buying
both stick butter for cooking and the CC butter lately.

-sw

I won't ever buy CC anything because their commercials are so
obnoxious. I think those commercials are the very first ones I ever
hit my "mute" button for. LOL.

N.

Nancy2 said:

Quoted message said:

Speaking of butter, Country Crock makes a real "spreadable" (not
whipped) butter in a tub that has part olive oil in it. It's
surprisingly good for a Country Crock product. I've been buying
both stick butter for cooking and the CC butter lately.

Quoted message said:

-sw

I won't ever buy CC anything because their commercials are so
obnoxious. I think those commercials are the very first ones I ever
hit my "mute" button for. LOL.

Or how about how they knowingly poisoned--and continue to poison--
stupid consumers with hydrogenated oils. They're no better than the
tobacco execs.
They should throw the Unilever execs into a dog pit with Michael Vick.

Quoted message said:

N.

--Bryan