Best Spreadable Butter Recipes

Simple Spreadable Butter image

Provided by Rhubarbarella

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.

Amish homemade spreadable butter image

Provided by Penny Hall

Time 15m

Number Of Ingredients 4

1 lb softened room temperature butter
3 cups luke warm water
1 cup oil
1 1/2 ts salty (vary for taste)

Steps:

1. In bowl mix together all ingredients with hand mixer till all blended together and fluffy. Put in pint containers and refrigerate to set. Can vary salt content to taste.

Spreadable Butter image

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.