Whipped Tallow Fat

Introduction & Inspiration

Tallow, when whipped up, has such a wonderful texture and when it sets, it's almost like meringue in my mind. Having the option to whip up tallow can be useful for certain recipes when you are looking for a lighter, more airy touch.

If you haven't tried whipping tallow up yet, why not give it a go. You may be pleasantly surprised as to how this one change can alter your perception of this amazing, nutrient dense, animal fat.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

100g Whipped Beef Tallow

Main Ingredients:

100g Beef Tallow

Recipe Instructions

Add the tallow to a large glass bowl and leave it out on the kitchen countertop at room temperature until it has become soft enough to work with. (You'll know the tallow is ready to be whipped, when it's possible to mash the tallow with the back of a fork. It should still be slightly firm, but not overly hard)

Plug in an electric hand whisk and proceed to whisk the tallow fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. The tallow will whip to a stiff peak stage as well, so keep whisking it until you get the consistency you are looking for.

Your Whipped Tallow is now ready to use.

Any leftovers can be scooped into an airtight container using a spatula and then placed in the fridge.

Tips

Bear in mind that it's best to whip your tallow when you're actually going to use it, since once you place it back in the fridge it will go hard again.

Whipped Tallow does hold its texture reasonably well, which is a trait I love about it.

Ideally, purchase your animal fat from pasture raised animals that are Nitrate, Nitrite & Additive Free.

Whipped Tallow can also be spooned into little silicone moulds and frozen. They make great accompaniments to meat dishes for a good fat: protein ratio.

Use the Recipe Search functionality on the website to discover how to incorporate this tasty whipped tallow into your recipes.

Video

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