Quote:
Originally Posted by GGG
Have you tried whipping it and just adding oil to dilute?
Peanut butter is an emulsion of fat and water. So you could slowly whip and add each until it whips correctly.
Or maybe just by whipping in air it would reach your desired consistency kind of how when you make butter cream icing if you use a paddle attachment it’s much heavier then a whipping attachment.
And if after adding oil it wouldn’t hold together you could add soy lecithin as an insulin stabilizer to help.
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I have tried whipping it like that with just some oil, but the texture didn’t last. I saw some people lamenting that maybe it’s whipped with nitrous. I have a whipped cream dispenser, so I might try that.
For the two types, the only difference is the “fancy molasses”.
https://www.amazon.ca/Kraft-KRAFT-Pe.../dp/B00QFHHQFO
https://www.amazon.ca/KRAFT-Peanut-B.../dp/B01N46DBTN