Oils go rancid very quickly, especially if stored in heat or light. This can make them very difficult to store. Even if stored in a very cool, dark place, they still only have a shelf life of a few years.
Storing butter powder has decreased the amount of oil that I need to store. While it cannot be used for frying, it works well in baking and as a spread when you know how to use it.
It isn’t 100% Butter; Make Sure to Adjust!
Powdered butter also contains milk to help in the drying process. I’ve found that when baking with powdered butter, my recipes turn out better when I add 1 1/2 times what is called for. For example, if a fresh ingredient recipe calls for 1/2 cup butter, and you want to use powdered butter instead, add 3/4 cup butter powder.
Add far less water than you think!
For recipes that call for “soft” butter, I found a ratio of 1 cup powder to 1 T. water works well. Any more water and the recipe ends up too wet. So if a fresh recipe called for 1 cup butter, but I wanted to use powdered butter, I would add 1 1/2 cups powder and 1 1/2 T. water. You may need to adjust this a bit depending on your elevation.
You don’t have to hydrate the butter separately.
You don’t have to mix your butter up separately for a recipe. You can just add the powder and water at the same time. For example, in my chocolate chip cookies, I cream my sugar and butter before adding other ingredients. I add the sugar, the butter powder and the correct amount of water all at the same time. It looks a bit different than fresh butter, but bakes up just fine!
If your recipe calls for you to “cut in” your butter, just add the dry powder with the dry ingredients and then the appropriate amount of water to the wet ingredients.
Expect your recipes to turn out a bit different
I can’t say that cooking with powdered butter won’t change the end product at all. It does change it, but that isn’t always a bad thing! I’ve found it makes my baked good a bit more airy and fluffy. Sometimes, that can be a great thing!
You cannot fry with powdered butter
Even if you mix it with a bit of oil this will not work.
Powdered butter works great in sauces
Sauces such as alfredo sauce, pudding, creamed soups, gravy etc. work very well with powdered butter. (see some of the recipes below)
Powdered Butter can be used for a spread
When hydrating powdered butter to use as a spread I suggest adding tiny bits of water to the butter while whisking until it reaches a consistency just slightly more wet than you’d like. Then put it in the fridge for an hour or two and it will thicken up a bit. If using is as strait butter, you may want to add a bit of salt to get the taste right as it has no salt in it. My favorite spread is raspberry honey butter!
If you have tips or questions, post them in the comments below!