I used to buy a "buttery spread" but as I got more into reading labels, I figured the fewer ingredients the better and I switched to Land O' Lakes spreadable butter but it was kinda pricey! I got to thinking about it one day and figured I ought to be able to make my own so I started researching on the internet. The recipes I found all called for equal amounts of butter and oil and I used that ratio on my first batch but I wasn't real happy with the texture. Now, I use 2/3 to 3/4 the amount of oil to butter and I like it a lot better! I use extra light olive oil for the oil because that is what I have on hand for all my baking needs, I use the extra virgin for cooking. You can use any kind of oil you like. It is just too durn hot here in beautiful southeastern Arizona in the summertime to keep a stick of butter in the butter dish on the counter! Ha!
Spreadable Butter
1 cup butter, room temperature
2/3 to 3/4 cup oil
That's it! :)
Combine ingredients in a bowl and whisk until smooth. You could also use the blender but I HATE cleaning my blender and it only takes about one to two minutes to get it all combined with a whisk.
Just keep whisking until it gets really smooth.
Pour into a bowl and store in the fridge! How easy was that! No longer any need to remember to take the butter out to soften before you want some toast AND we know exactly what we are eating!
Very nice thanks for sharing will have to try it. I love your whisk where did you get it?
ReplyDeleteJenW!
ReplyDeleteJeez, I've had the little whisk for so long that I don't have a clue where I got it! Sorry!
You are a genius and I love your blog!!
ReplyDeleteThanks Sadie, not a genius though, found it on the internet! LOL!!
ReplyDeletei never would of thought of this..i'm going to try it
ReplyDeleteConnie,
ReplyDeleteIt is really very easy! I do this all the time now, haven't bought spreadable butter in months and months! :)
going to try this...we use butter I try to get a close to the original source, but oh the spreading....thanks for the info.
ReplyDeleteI keep butter out all year 'round and in the summer just keep it in a small dish and not a butter dish. when I need it, I give it a quick stir and it's ready to spread.
ReplyDeleteHot here too...and we only really like the butter. So this would ideal! I'm so glad to hear that you used Olive oil for this recipe.
ReplyDeleteI'm going to try this one!
Now...in your picture it looks very soft or runny? Does it set up after being in the fridge? or is that just the picture?
Can't wait to try it. Pat