Know what’s on your plate
Whipped butter
Calories & nutrition facts
whipped, with salt
Nutrition facts
Per 100 g% DV- Calories 731 kcal —
- Protein 0.5 g 1%
- Carbohydrate 0 g 0%
- Fat 78 g 100%
- Saturated fat 45 g 227%
- Fibre 0 g 0%
- Sugars 0.1 g —
- Sodium 583 mg 25%
- Cholesterol 225 mg 75%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 683 µg 76%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 1.4 mg 9%
- Vitamin K 4.6 µg 4%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 0.02 mg 0%
- Pantothenic acid (B5) 0.1 mg 2%
- Vitamin B6 0.01 mg 0%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.07 µg 3%
- Choline 18.8 mg 3%
Minerals
- Calcium 23 mg 2%
- Iron 0.05 mg 0%
- Magnesium 1 mg 0%
- Phosphorus 24 mg 2%
- Potassium 41 mg 1%
- Zinc 0.05 mg 0%
- Copper 0.01 mg 1%
- Manganese 0 mg 0%
- Selenium 0 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 731 | 0.5 g | 0 g | 78 g |
| 1 × pat (1" sq, 1/3" high) | 3.8 g | 28 | 0 g | 0 g | 3 g |
| 1 × tbsp | 9.4 g | 69 | 0 g | 0 g | 7.4 g |
| 1 × cup | 151 g | 1104 | 0.7 g | 0 g | 118 g |
| 1 × stick | 76 g | 556 | 0.4 g | 0 g | 60 g |
| 2 × pat (1" sq, 1/3" high) | 7.6 g | 56 | 0 g | 0 g | 6 g |
| ½ × pat (1" sq, 1/3" high) | 1.9 g | 14 | 0 g | 0 g | 1.5 g |
| 3 × pat (1" sq, 1/3" high) | 11.4 g | 83 | 0.1 g | 0 g | 8.9 g |
| 4 × pat (1" sq, 1/3" high) | 15.2 g | 111 | 0.1 g | 0 g | 12 g |
Similar foods
- Salted butter717 kcal / 100 g
- Butterwithout salt717 kcal / 100 g
- Light salted butter499 kcal / 100 g
- Butter product melangesalted675 kcal / 100 g
- Sweetened whipped whipping cream35% M.F., sweetened, whipped332 kcal / 100 g
- Whipped cream303 kcal / 100 g
- Light unsalted butter499 kcal / 100 g
- Margarine and butterwith salt721 kcal / 100 g
Questions about Whipped butter
What is whipped butter?
It is butter beaten with air, making it lighter and easier to spread than ordinary butter. Some products also contain water or other ingredients, so whipped butter may not behave like block butter in recipes.
Can you use whipped butter for baking?
It is fine for spreading on toast or melting into a sauce, but it is a poor direct swap in cakes, biscuits and pastry: the added air and sometimes water change the fat-to-liquid balance. Use ordinary butter when a recipe calls for butter to be creamed or rubbed into flour.
How do you soften whipped butter for spreading?
It is already easy to spread straight from the fridge. Keep it covered and scoop it with a clean knife; there is no need to leave it out to soften.
How should you store whipped butter?
Keep it covered in the fridge and follow the storage directions on its packaging. Once opened, use a clean utensil to avoid introducing crumbs or other food, and do not leave it sitting out for long.
Can you freeze whipped butter?
Yes. Freeze it in an airtight container, ideally in small portions, and thaw it in the fridge; the texture may be less airy afterwards, but it remains useful for spreading or melting.
What can you use instead of whipped butter?
For spreading, ordinary softened butter works, though it will feel denser; beat it briefly with a whisk to incorporate air. For baking, use the ordinary butter specified by the recipe rather than whipped butter.
Is whipped butter the same as whipped cream?
No. Whipped butter is made from butter and is mostly fat, while whipped cream is cream beaten until it holds air and is softer and less rich. They are not interchangeable in recipes.
Does whipped butter contain less fat than ordinary butter?
It is less dense by volume because air is beaten into it, but that does not make it a lower-fat choice by weight: whipped butter contains 78 g fat per 100 g, while ordinary butter contains 82 g.
Source: USDA FoodData Central 173411 · per 100 g · carbohydrate per EU label, fibre excluded
