Well-whipped butter is the basis for lush baking and delicious butter cream. To make the butter really fluffy when whisking, follow these tips.
It is necessary
-
- a bowl with high edges;
- wooden spoon;
- corolla;
- mixer.
Instructions
Step 1
Before whipping the butter, soften it. Remove the required amount of food from the refrigerator and leave it for an hour and a half at room temperature. Then check: if, with light pressure, a dimple remains on the surface, then the butter is ready for whipping.
Step 2
Cut the butter into small cubes about 1, 5–2 cm in size. Place the cubes in a high-rimmed ceramic or glass bowl. You can whip the butter by hand. To do this, mix the pieces with a large wooden spoon into a homogeneous mass, then begin to gradually add sugar or condensed milk and whisk the mixture intensively in a circular motion. If the oil becomes too warm, cool it by placing the bowl of cream in a wide dish filled with cold water. As a last resort, you can put the butter in the refrigerator for a few minutes, and then continue beating. When the mixture turns white and doubles in volume, the cream is ready.
Step 3
Beat the butter faster using a mixer. Use the frame attachment for this. Dip it in a dish of butter and start whisking at the lowest speed possible. If the pieces of butter come together in a single ball, increase the speed to medium and break it. After 3-5 minutes of beating, you can add granulated sugar or condensed milk to the butter. This should be done gradually and carefully, since if you add all the sugar at once, it will be very difficult to dissolve it. Whisk the mixture after adding the additives for another 7-10 minutes. As soon as the oil turns white and wavy and thick layers, and also noticeably increase in volume, the oil mixture is ready.
Step 4
If you want a different color of whipped butter, you can color it with food colors, berry syrup, or beetroot juice. Such a bright cream will decorate any dessert.
