Best Butter Canola Spread Recipes

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SPREADABLE BUTTER



Spreadable Butter image

Make your own spreadable butter or you can call it margarine. Just three ingredients butter,canola oil and salt. No preservatives or additives and you can freeze it also. Always wondered what to use all those small storage containers i have in the cupboard. Makes that butter stretch out so is nice on the budget. But do...

Provided by Donna Farley

Categories     Spreads

Time 10m

Number Of Ingredients 11

2 c butter
1-3/4 c canola oil (other oils may work well some olive oils may have to strong a flavor)
1-1/2 tsp salt ( i use kosher) or to your taste.~ note i use sweet butter to start (unsalted) but think even with salted butter you might need some extra salt. do it to youtr tase.
ADDITIONAL INGREDIENTS YOU CAN ADD
cinnamon and sugar... to taste
herbs of choice
garlic
dryed fruits
lots of other possibilities. oh yes going to make some honey vanilla butter next batch to see how that is.
NOTE:
if it looks too pale add a small drop of yellow food coloring.

Steps:

  • 1. Allow the butter to soften completely, it needs to be very soft.
  • 2. Blend the butter, canola oil and salt. The key is whipping air into the butter to get it fluffy. You can I use a handheld Baun type stick mixer for this task.Or a hand mixer or blender or stand mixer would work as well.
  • 3. It is at this step I add things to flavor the butter. Herbs, garlic, fruit etc. Depending on what I am adding it can be by hand or with the mixer on. Usually do it in the container it is going in if it is just folded in.
  • 4. Pour into containers and refrigerate or freeze. It will keep the fridge as long as the expiration date on the butter you use. So I put in smaller containers and freeze some as usually there is just me at home.
  • 5. It will get thin if you leave it out, but will firm right back up in the refrigerator.
  • 6. Remember do not use in recipes won't work well. I do use it for cooking eggs and sauteing things calling for butter sometimes.

BUTTER CANOLA SPREAD RECIPE - (4.2/5)



Butter Canola Spread Recipe - (4.2/5) image

Provided by BlueSchmoo

Number Of Ingredients 3

1 cup butter
1 cup canola oil or other light tasting oil
3/4 teaspoon salt

Steps:

  • Leave butter to soften for several hours or overnight. Blend together butter, oil, and salt. Pour into container and refrigerate.

HOMEMADE SOFT BUTTER SPREAD



Homemade Soft Butter Spread image

This has the taste of butter with the spreadability of soft margarine, the combination of oil and water reduces cholesterol and some of the fat, if desired you can make a large amount and freeze, before you start make certain that the water and butter are at room temperature or you might have trouble mixing the water and oil into the butter.

Provided by Kittencalrecipezazz

Categories     Very Low Carbs

Time 7m

Yield 1 pound

Number Of Ingredients 4

1 lb butter, room temperature
1 cup water, room temperature
1 cup vegetable oil (can use Canola also)
1/2-1 teaspoon salt (or to taste)

Steps:

  • In a food processor, process the room temperature butter for a couple of seconds.
  • With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
  • Pour into a crock or bowl.
  • Freeze or refrigerate until it firms up.

SIMPLE SPREADABLE BUTTER



Simple Spreadable Butter image

This recipe is for butter that is easy to spread straight from the refrigerator. It is similar to the spreadable real butter spreads you find in the grocery store - only it's much less expensive. It contains less saturated fat than butter. What I like best about this recipe is that I can use my favorite unsalted, organic, cultured butter. For the oil, I like to use an expeller pressed safflower oil with added vitamin E. It has a very mild flavor. Sometimes, I also like to use an 80% canola 20% olive commercial blend for the oil. 100% Olive oil can be used, but the finished product tastes strongly of olive oil. I like how this butter works in sautes, too. Due to the addition of the oil, it doesn't burn as easily as straight butter does. The butter will become very soft (almost runny) if left out of the fridge. Be sure to return it straight to the cooler when you are finished with it.

Provided by Rhubarbarella

Categories     Very Low Carbs

Time 15m

Yield 16 serving(s)

Number Of Ingredients 2

4 ounces butter, softened
1/4 cup safflower oil (or your choice of oil)

Steps:

  • In a bowl, use a whisk or a mixer to whip the butter.
  • Gradually mix in the oil. Whisk until smooth.
  • Transfer to an airtight container and store in the refrigerator.
  • This recipe can easily be doubled or tripled. Any extra butter spread will freeze well in an airtight container.

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