Prep 10 mins
Cook 0 mins
This is the method used by restaurants to whip butter to make it easier to spread, and for economical reasons to make butter go a lot further too. You can make it fancy like restaurants do by putting this mixture into a cake decorating tube with a fancy tip and pipe it into small dishes for individual servings. I have even used a plastic bag, cut off the corner, placed a fancy decorating tip in the corner, added the butter mixture and piped it into tiny dishes I got at the dollar store. One for each dinner guest is a nice touch. I store the whipped butter in a glass covered container on the counter top in cooler weather. In warmer weather I store it in the refrigerator and bring it to room temperature before using.
- Beat milk and butter together until light and fluffy.
- This expands the volume by a third and makes it easier to spread.
I have been making my own whipped butter for years. This is Extended Butter! I use my food processor. 1 (one) cup canola oil, add 1 (one) Tsp. liquid lecithin and 5 ounces water (room temp.) Blend then add one pound of sweet or salted butter.( room temp.) This 'butter' stays soft even when cold. Lower in calories and all the taste of butter. Calories; 180 per ounce. We use it all the time.
Yum! I have made this a few times now and like to leave the mixer on a while to make it extra fluffy! I also like to add a few grinds of coarse sea salt or a couple pinches of coarse kosher salt to give it a little extra savory flavor and a crunch here and there just like Pittsburgh Blue Steakhouse. So smooth and creamy and I think it's delicious hard or soft, and can be left out overnight.
I knew there was a way to do this. This is a great alternative to soft-spread margarines. No palm oils or hygrogentated fats.