Making Whipped Butter

By

PookaRina

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

By

Jilson

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?