DIY Spreadable Butter

DIY Basic Spreadable Butter

Ingredients:
2 sticks of real butter (1 cup), softened to room temp. (I use 1 unsalted and 1 salted, but use your preference)
1/2 cup flavorless/light oil (EVOO, Grapeseed, Avocado, Canola, ect.)
1/4 tsp. sea salt (not pictured)
1/4 cup. cold heavy cream (optional- not pictured)

Directions:
In a medium bowl add the softened butter. With a food processor, mixer, or hand held blender stick, whip the butter to make it smooth (can take a minute). Add oil of choice (you can use a 1/2 and 1/2 mixture of the oils), salt, and thoroughly mix with butter until well blended (about a minute). Finally, add in the cold heavy cream and blend for a few seconds. Pour butter mixture into a container and close with an airtight lid. Your butter may look a little runny at this point. The butter spread needs to sit in the refrigerator for a few hours to come together.

When ready to use, choose a butter knife to get out the desired amount. If your bread is hot or warm the butter will melt perfectly. If you find that your butter is not as soft as you'd like, just let it soften up on the counter a little then spread onto your bread/rolls as usual. This butter will last in the fridge for a couple of months. As you can see making spreadable butter only requires 2 parts butter and 1 part oil with another ingredient or two in the mix. This is so easy to make and you can add different flavors to your butter as well (see below).

I recently showed you how I made Lemon Herb Compound Butter. Now let me show you how I turned it into a spreadable butter using the recipe above as my guide.


Lemon Herb Spreadable Butter

Ingredients:
1 stick Lemon Herb Butter (1/2 cup), softened to room temp.
1/4 cup of oil flavorless/light oil (I used my Organic Extra Virgin Olive Oil)
1/2 tsp. Preserved Lemon Puree
1 –2 Tbsp. cold heavy cream (optional)

Directions:
In a medium bowl add the softened butter. With a food processor, mixer, or hand held blender stick, whip the butter to make it smooth. Add oil of choice, Preserved Lemon Puree (see note below), and thoroughly mix with butter until well blended (about 1 minute). Finally, add in the cold heavy cream and blend for a few more seconds. Pour butter mixture into a container and close with an airtight lid. My butter looked a little runny at first so I sat it in the refrigerator for an hour or two to come together.


Notes: I did not use any salt in this butter since my Preserved Lemon Puree already has enough salt in it. If you don’t have preserved lemons you can add some packets of True Lemon crystals if you have that on hand. At first, I made compound butter but decided to go ahead and turn it into an easy butter spread that would go further. We enjoyed this spreadable butter over our dinner rolls during our Easter dinner.


Do you often spend money on spreadable butter? Have you tried making it yourself? You can save money by coming up with so many of your own different sweet or savory flavors. Some of our favorites are Garlic Herb, Lemon Herb, Goat Cheese and Chive, Parmesan and Pesto, chocolate butter made with Nutella, honey butter, cinnamon honey butter, or adding fruit jams for a fruit flavored butter. Why settle for plain butter when you can come up with so many flavors? Take your veggies, meats, muffins, pancakes, sweet breads, and bagels to the next level of yumminess!

 


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