Whipped butter is merely standard butter inflated with air. A disadvantage of whipped butter is that almost all recipes are based upon standard butter measurements. You must increase the volume of butter called for by one-third if you use whipped butter, because that product is approximately 25 percent air. The situation becomes even more complicated if you use tub butter, which cannot be measured as easily and exactly as units of stick butter.

Whipped butter's advantages lie beyond the stove. Because it is airer, whipped butter spreads more readily on bread and melts more quickly when used as a topping for warm foods like waffles.

** Asian Recipes **