My Ultimate Healthy Whipped Cooking Oil Blend

Whipped Cooking OilWhen it comes to cooking, I have 2 fats that are my favorite: Butter and Coconut Oil.

Let’s be honest, Is there a fat that tastes better than butter? I didn’t think so! Since I am casein intolerant, I don’t eat butter anymore, but I do enjoy Ghee – which is basically butter fat with the casein protein/water removed. If you’re not familiar with Ghee, check out my post  Make Ghee in your Crock Pot for more information and how you can easily make your own. And contrary to popular belief – butter is good for you too, much better than any synthetic-chemical butter-like spread!

Coconut Oil (Click HERE for the coconut oil I use most often) is easily one of the most healthy oils you can consume, not only is it nutritionally superior it also out performs most other cooking fats. We all need to have ample amounts of coconut oil in our daily diet and using it to cook with is a great way to sneak in some extra. If you haven’t cooked with coconut oil before, you might think that it will make everything taste like coconut – but that’s not the case!

If you are still confused with the ins and outs of Healthy Fats, Check out this AH-MAZING Post and Safe Cooking Oil Chart from Balanced Bites – In fact I think everyone should check it out! You’ll notice #1 is Coconut Oil and #2 is Butter!
https://balancedbites.com/2013/02/faqs-what-are-safe-cooking-fats-oils.html

My Ultimate Healthy Whipped Cooking Oil Blend is the best of both worlds! You get the awesome taste of butter fat with the nutrition/performance of coconut oil.

Here’s how I make my Whipped Cooking Oil:

  1. Combine equal parts of Ghee and Coconut Oil – both will be solid at room temperature
  2. Using an electric mixer beat until light and fluffy (hand mixer or stand mixer will work fine)
  3. Store in a covered container, I love using wide mouth pint canning jars 🙂
  4. Since both fats are stable at room temperature, there’s no need to refrigerateUse your Whipped Cooking Oil for all your sautéing and pan frying. It’s great for scrambled eggs and sautéed veggies. I also like to use it to season steamed veggies – so yummy on fresh steamed broccoli 🙂 Enjoy!

 

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56 Comments

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  4. Love it!! I use ghee and coconut oil all of the time…. definitely doing this. Thanks.

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    1. Butter isn’t as shelf-stable (meaning w/o refrigeration) as ghee…. but it should whip up nicely if you start with room-temp softened butter. Let me know how it turns out!

      1. I made it, and it looks wonderful! I’m keeping it on the shelf instead of in the refrigerator to see how it keeps. I can’t wait to try this out.

        1. Karen I’m curious how it worked with butter?! Maybe I’ll mix a batch and keep smaller amounts on the counter so it’s soft and easy to use/spread.

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