What is the difference between creamy butter and whipped butter when making shortbread cookies?

Question by Christy B: What is the difference between creamy butter and whipped butter when making shortbread cookies?
I’m making shortbread cookies and I usually use ‘Ultra creamy butter’. However I can’t find this in the store so I bought regular butter, but was wondering if I ‘whip it’ with the mixer, would that make it creamier? Will my cookies come out better?

Best answer:

Answer by Holly
I am unfamiliar with ‘ultra creamy butter’—is it whipped butter in a tub?

Whipped butter is full of air, and not suitable for baking simply because you can’t measure it accurately.

Ultra creamy butter shouldn’t be any different from regular butter. All butter is creamy if it is at the right temperature.

For cooking, I would always use regular sticks of butter—that is what the recipe intends for you to use.

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  1. msjantastic says:

    The recipe is just SUGAR, BUTTER and FLOUR. Nothing but real butter and no need for any kind of whipped. Never heard of such a strange thing for shortbread.

  2. tracy says:

    None of my recipes for shortbread have directions to whip the ingredients. I usually just put the softened sticks of butter in my mixing bowl, add the other ingredients, and start mixing (which is quite difficult)

    But, I did find one that says this: ‘Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.

    2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on lightly floured surface to ⅛-inch thickness. Cut out dough with cookie cutters.”

    So, it looks like it really doesn’t make a difference, but you definitely want to chill your dough before baking. I may try this method, too — sounds like it would make the shortbread lighter.

  3. wu.calvin says:

    don’t use whipped butter cause its full of air and hard to measure just use regular of creamy don’t use ultra creamy

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