Hotel Bar brand butter; per 14g, 11g fat (of which 2.5g is saturated fat and 2.5g is trans fat)
Finlandia brand butter; per 14g, 11g fat (of which 6g is saturated fat and none is trans fast)
Land O’Lakes brand butter; per 14g, 11g fat (of which 7g is saturated fat and none is trans fat)
Differences in composition are about more than just a couple of % more or less fat by weight. The texture and taste of Hotel Bar butter is quite different from that of Land O’Lakes, etc.
We’ll put our eggbeater in the dishwasher. It’s stainless steel and it seems fine.
The eggbeater in the image you use in your post appears to have wooden parts (the handle).
needing to get the hand mixer out and assemble it
Well, where you store your hand mixer is obviously up to you; if you use it often, keep it in a convenient place—just as with the eggbeater. As for assembly, it takes mere seconds.
A wire whisk is easier to wash. You can put it in your dishwasher, for example, or fully immerse it to soak, etc., without worrying about water damage to any components.
EDIT: But yes, the way I described is definitely slower than using an eggbeater. My actual preferred solution for making whipped cream is to use an electric hand mixer, which is faster than either manual option.
You can keep butter in your fridge for weeks and it will stay fresh enough to use. (If you’re fussy you can scrape off a thin layer of slightly-oxidized butter from the surface.) You can’t do that with cream.
Yes, you absolutely can do this with cream. Cream doesn’t go bad for quite some time—it can easily keep for 2 or 3 weeks, even longer. (In fact, I have never seen cream go bad—though I haven’t deliberately tested it, the point is that your cream accidentally going bad is very unlikely.)
Note, however, that in the case of cobbler or pie, you can reduce the sugar in the dessert itself, compensate partly by sweetening your whipped cream, and thereby achieve both a reduction in total sugar content, and a more complex flavor profile.
But there’s rarely any advantage to fancy butter in baking either
Indeed there is; the difference is not primarily the flavor, but the composition.
True enough!
Your first comment implied that it’s the annoyance of cleaning the eggbeater, specifically, that was problematic; hence my reply. (Your actual concern is clear now, of course, though my suggestion may perhaps still benefit others.)
The supermarket sells various kinds of fancy butter, but why don’t people eat whipped cream instead … I’m sure I’m missing something
In addition to what has been already said, another thing you’re missing is that butter isn’t only used by simply eating it; it’s also used in cooking and baking. In the latter case especially, the whey in the cream will ruin almost any recipe where you attempt a direct substitution of whipped cream for butter.
Cream still has some whey in it, and whipping it just suspends it, where fully churning or overwhipping it separates it out so the remainder is purer fat
One interesting thing you can do in order to separate the whey from the fat in cream is (something very much like) freeze-distillation.
There is a cold spot in my refrigerator (not the freezer!) where the ambient temperature is approximately 25 °F. If I put a carton of heavy cream there, in several days the contents will have largely separated—there will be a solid chunk of milkfat, and some liquid whey.
Having drained the whey, I can then beat the milkfat with an electric mixer. This causes the remainder of the whey to separate out (due to centrifugal force); after draining this remnant whey, I am left with butter.
Hotel Bar is a cheap brand.