The present invention is related to frying butter comprising 60 to 95 wt% fat, and 2 to 30 vol% gas wherein 20 to 90 % of the gas is present in the fat phase. In addition, the present invention relates to a process to produce a frying butter, comprising the following steps provide a butter with a viscosity between 20 Pa.s and 200 Pa.s, add gas until the butter comprises 2 to 30 vol% gas. It was surprisingly found that when less than 30 vol% of gas was incorporated the butter exhibited unexpected good frying properties.
