That whipping results in a lot of AGEs as far as I know. I'd just stir it with a spoon, it will anyway melt.
I found this info on the website below. The testing for AGES was flawed, check it out. The below quote was from the author. For a full accounting click on the link below.
http://blog.cholesterol-and-health.com/2010/10/is-butter-high-in-ages.html"So what's the true CML content of butter as measured by mass spetrometry? A study published last year showed that whole milk contains 40% more CML than butter. Wow, big difference, huh?
Which do you believe? The immunoassays that say butter has 5,000 times more CML than whole milk? Or the mass spectrometry that says whole milk, which has more precursors, has 40% more CML than butter?
The same study found that evaporation of milk increased AGEs 10-fold, and that evaporated milk and various types of bread crust all had about 10 times the AGE content of butter and over five times the AGE content of beef. Boiling beef increased the AGE content 7-fold, while frying the beef increased the AGE content 15-fold.
In addition to more posts on honey, fructose, and fatty liver, expect lots more information on AGEs in the coming months.
In the meantime, enjoy your butter! Yum.

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