Whipped Butter

In China I have to order my butter special, or I have to take a trip to the city. Oil is plentiful, but butter is scarce in the small towns. So, I like to find ways to stretch it (as I do with most of my imported items). Here is a trick I found.

227 Grams Soft Butter (1/4 pound)
1/4 Cup Milk

Cut the butter into smaller cubes, and put them into a large mixing bowl. Pour in the milk. Use electric beaters, and beat the daylights out of it. You will see it becoming moist, then creamy, then light/fluffy. You can keep it on the counter, or if it’s too warm, keep it in the fridge. Your butter will last longer, because it is easier to spread, and you will use less.


Not a great photo, I know. Sorry. If I remember, I’ll update with a better photo next time I make it.


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