Homemade Soft Butter Spread

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 7mins
• Ingredients: 4
• Yields: 1 pound

ingredients

• 453.59 g butter, room temperature
• 236.59 ml water, room temperature
• 236.59 ml vegetable oil (can use Canola also)
• 2.46-4.92 ml salt (or to taste)

directions

1. In a food processor, process the room temperature butter for a couple of seconds.
2. 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).
3. Pour into a crock or bowl.
4. Freeze or refrigerate until it firms up.

Reviews

[jansin62]

Worked like a charm, and tasted much better than margarine (and it's healthier to boot - I can pronounce all the ingredients). It was a bit salty for our tastes, but we're used to unsalted butter. Easily fixed next time around. This will become a standard at my house.

 

[Chef BlueTulip]

I've been making a version of this that I've found online and find it so popular that I'm asked to provide all the "butter spread" for holiday meals! Here's what I do: 1 - I substitute light-tasting Olive Oil for the vegetable oil, making it healthier still. 2 - You need to let this sit long enough so the oil taste doesn't overtake the butter taste. After chilled a bit, it tastes MUCH better. 3 - For freshest long-lasting taste we store in the smaller Pyrex clear glass bowls with the plastic covers. Very spreadable!

 

[Cat..atude]

After finding this recipe, I was eager to try it, but wanted to wait until my store bought version was gone..Rather than do a whole pound of butter and not like it, I tried only 1/4 of the recipe. I also don`t have a food processor, so I creamed the butter with a wooden spoon, and then added the water and vegetable oil, blending well with a spatula.. Anxious to see the results, I put in freezer for 20 to 30 minutes, while I was busy doing other baking.. Very pleased with the results. I will in the future, up the amount of butter to the oil.. I found too much oil taste and not enough butter taste.. I would also maybe like to try with corn oil next time..Regardless, I will not pay top dollar for commercial, spreadable butter ever again!!!Cat^..^atude

 

[WI Cheesehead]

I didn't have a food processor so I made it in the blender. I was worried it would hang up, but once I drizzled the oil in, it mixed fine. It's nice and creamy. I added about 1/4 tsp of No Salt to a half batch and I think it was too much (even w/unsalted butter). The granules didn't seem to disintegrate. This fit well into a clean 1 lb butter tub, with room to spare.

 

[MelinOhio]

Thank you Kitten for another great recipe. My son has me buy the margarine in the squirt bottle and it is not butter- This is so much better, He loves it on rice, and corn in the summer. (I have it in a squirt bottle.)A keeper!