Here is recipe for homemade whipped butter.
8oz (2 sticks) room temperature butter.
8oz (1 cup) light olive or Canola oil.
1/2 cup very cold milk
Best if whipped with stand mixer with wire whisk to aerate. Mix butter and oil until well blended. Add cold milk and wipe on high until aerated and uniform color.
I have been mixing my butter with an equal amount of canola oil for a few years now. Not only does it spread cold from the fridge, it cuts the sat fat calories of butter in half and replaces them with mono and poly unsaturates which are the "good" fats. So it is healthier than margarine or butter. I just take half a pound of butter (1 cup) room temperature, and put it in my food processor. Add 1 cup Canola oil and blend until smooth. It will pour at room temperature, so pour it into a container, put a lid on it and store in the fridge. Olive oil will work for this also. I used light olive oil for the first year that I did this, but the nutritional value of Canola and Olive oils are almost identical, so it is more frugal to use Canola
Harlean from Arkansas
Our family enjoys real butter, but to make sure they continue to eat as healthily as possible and still have what they like best, I whip one pound of room temperature butter with 6-8 ounces olive oil, but I also add a softened 8oz block of reduced calorie cream cheese and about 4 ounces of honey or orange marmalade to our "breakfast butter". Great for toast, hot biscuits, toasted bagels or English muffins.
We buy wild honey when we can, and I make my own orange marmalade so we are not eating nearly as much of the chemical preservatives as some store-bought foods have in them. I keep it refrigerated and take out what I think we'll use in a single meal. I do not mix any that's left after
the meal into the other either, but put it in a small container to be eaten first when it's time for another meal.
If you take off what you need in "curls", it will soften very quickly anyway. I use a potato peeler to made the curls. You can make a lot of curls at one time and keep them refrigerated, or you can just take off as many curls as you intend to eat at a single meal.
All the best, Julia in Boca Raton, FL
Simply soften the butter (don't melt it); then place in a deep bowl and use your electric mixer to whip it, scraping the bowl often. Once it starts to lighten in color, add the oil in a very thin stream, a little bit at a time. Store in an airtight container. If you're keeping it for days, refrigerate it.
Is there a way to whip real butter so that you can keep it in the refrigerator, but it still stays pretty soft? My DH won't eat any brand of margarine (says it's got plastic in it); and where we live is too warm (even in the winter) to keep the butter anywhere, but in the refrigerator and that means it's always hard.
I tried one of those special butter keepers that use icy, cold water in an outer container to keep the butter from spoiling at room temperature, but it didn't work; it's just too warm where we live. I tried whipping the butter with my electric mixer and then putting it back in the fridge, but it was still pretty hard. Do I need to add a little water or oil when I whip it maybe?
Lynn from Chico, CA
Joyce (04/04/2007)
By Grandma Bess
By Cindy S.
By jcs523
By BonnieAngel
Harlean from AR (04/04/2007)
By hugmehugs
By mommonson
By tismom
Lori (04/06/2007)
By lgintrnj
By Gezina
Years ago in Europe and Russia, before refrigeration was common, the preferred way to store butter was to put it into a bowl. Then the bowl would be filled with water. Since butter is 80% butterfat it would float. So a stone was placed on top of the lump of butter to hold it under the water. Why? Because oxygen is the enemy of any food product. Keeping the butter under water makes a hydraulic seal that protects the butter flavor from degrading because of the effects of oxidation. Oxygen does change the flavor of butter if it is exposed to air for more than 4 hours. When you need butter out of the bowl, just scoop out what you need from under the water. Remember, butter is mostly fat and it is not going to mix with the water. Change the water every other day to keep it fresh. A modern counter storage method similar to the bowl of water method can be found at http://www.lehmans.com. Search for "Butter Crock". This is what I use.
Sir Buck (08/28/2007)
By Sir Buck
By Socastee707
Best if whipped with stand mixer with wire whisk to aerate. Mix butter and oil until well blended. Add cold milk and whip on high until aerated and uniform color. (11/09/2008)
By Brad
By Cerveau
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