Homemade Spreadable Butter
Makes approx. 1 1/2 cups
Ingredients:
1/2 cup room temperature butter (1 stick)
1/2 cup vegetable, canola, or olive oil
3 tablespoons water
1/4 teaspoon fine sea salt
Combine all ingredients in a medium mixing bowl, and blend together until smooth. (I use the whisk attachment on my hand mixer, and it takes about 3 minutes.) The mixture will appear lumpy at first, but keep it going and it will come together.
Pour the butter into a sealable container and refrigerate until firm.
The butter may "weep" a little after refrigeration. If that bothers you, omit the water from the recipe. (I like to add it to reduce the calorie count a little.) If you prefer saltier butter, add more salt to taste.
4 comments:
i do this too--but without the water & salt. I use a 1/2 cup butter to 1/3 cup oil ratio and it's still pretty spreadable. You can also make a treat of equal ratio butter and honey with a dash of cinnamon for a sweet spread for breads and biscuits!
I use unsalted butter and find that I far prefer the taste with salt added, for things like toast. I love the honey idea - and so will my kids. Thanks!
This is a good recipe to try for my lactose-intolerant daughter and her sticks of vegan butter. For the rest of us, we just keep our butter in a butter bell on the counter. It's always spreadable that way (but you don't have the decreased calorie option!).
Because there's water in butter, adding oil actually increases the fat content, which is why I like to add the water, LOL. I hope it works for your daughter!
Post a Comment