I love butter. I’ve heard you can leave it out in a crock safely or in a special bell-like contraption which holds it under water, but that isn’t going to happen in my house where resides a refrigeration enthusiast.
So I really like spreadable butter but rather than pay more for diluted whipped butter from the store I make my own. The only drawback is having to clean up the blender with all that yummy butter left clinging to it.
Okay. There aren’t any drawbacks.
Spreadable Butter
1 stick (1/2 cup) butter at room temperature
1/2 cup canola oil
pinch salt
1/2 tsp. lecithin (from nutrition centers, health food departments, etc.)
Process all ingredients in a blender or food processor until smooth.
Scrape out into a container with a lid and refrigerate.
Ha! Fakin’ it!
Some recipes call for dry milk powder, but I have never done it that way. I’m sure it would be good but I seldom have it on hand. If you don’t have any lecithin I wouldn’t worry about it. Just leave it out. It adds nutrition and may help some with the emulsification and/or texture, but it would be fine without it. If you are on a low sodium diet you can leave out the added salt and have a reduced-sodium whipped butter. Unsalted butter would also work well.
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