I can't give this enough stars, DH and I love this stuff and not just for cooking. We had it on our baked potatoes (DH loves the taste of butter but I worry about his cholesterol) and this not only taste great but is healthier IMHO. I did cut it in half as wasn't sure how it would turn out and there's only the two of us, but next time I'll sure make the whole thing. I must say when I saw how watery it looked (like a thin cake batter) I was a little nervous but after placing in the fridg firmed up perfect and so easy to spread right out of the fridge. I used unsalted butter and EVO and we are thrilled with the results in looks, taste, ease of prep and spreadability. Thanks so much for posting.
I'm a fan of real food, and we always have some of this "spread-y butter" on hand! For a spread, I use salted butter for flavor and extra virgin olive oil for health benefits. For baking, I use unsalted butter and light olive oil for a more neutral taste. I first came across this recipe in The Eat-Clean Diet Cookbook, so I use a food processor for mixing instead of a blender. I haven't tried, but I think it would be fun to add honey or herbs. Using tiny molds for individual servings would be fun, too!
This has been a huge hit here at home with the fam and also with guests! Thank you so much for the recipe. I do make one change to the recipe. Instead of two cups olive oil, I use 3/4 to 1 cup each of olive oil and coconut oil. It tastes great and so much healthier than straight butter!
great stuff, i've been making this for years...
I love having this stuff in the fridge! I have made this both the way stated and by cutting the oil to 1 cup. As a spread, I think we prefer it with only 1 cup of oil to 1 lb butter. Increasing the oil doesn't make it any more spreadable straight from the fridge and the flavor isn't as rich. In general, it reminds me of the spreadable butters you buy in the store, you still have to let it warm up a little before it spreads easily.
This butter is wonderful. It spreads easily and it's alot healthier with olive oil instead of hydrogenated oils in margarine. The taste is great also. I only added 1 cup of olive oil to one lb of butter and it turned out great. Thank you so much for this recipe. It's nice to be able to eat real butter again.
Gosh TruckCook, what a wonderful idea!! I'm on my second container already! the butter is so easy so spread, and has a fluffy texture, and not to mention, wonderful for frying also. I used Canola oil in place of olive oil...and cut the butter to half a pound, and the oil to 1 cup.... I will always have this handy in the fridge, it makes things so much easier. Just make certain to really beat the butter and oil until really fluffy. Thank you so very much for a wonderful idea!...Kittencal:)
This turned out great!! Thanks.. so nice and creamy. I'm a fan of whipped butter and this cuts down on the price quite a bit.<br/>UPDATE: I find that using 1 cup of canola oil to one pound of butter with a pinch of kosher salt works best for me now. 2 cups of oil is just too oily. I want to be able to taste the butter. It's soft enough and still spreadable, too. I really give my Kitchen Aid a workout when I make this butter.
WOW! I have had trouble switching from Country Crock back to butter. Guess I was addicted to the flavor! Mixing the butter with the olive oil tones down the strong butter flavor. It is really nice to have a spreadable back! Thanks.
Great recipe! I have had this recipe saved for what seems like forever and just haven't gotten around to trying it. I wish I had sooner, it's wonderful! Thanks for sharing!