Shh… don't tell anyone I'm poor. They all think I'm living frugal and green just like everyone these days. This is a blog about a senior citizen living a frugal life, on a fixed income, in a low income food desert, and passing along knowledge from lessons learned. Some she learned from her Grandma Mama many years ago and some learned only a few days ago.
Sometimes you just want a little bit of butter without having to wait until it comes to room temperature. Wouldn’t it be nice to have a nice soft spreadable butter whenever you want it. Even when its cold right from the fridge? Real butter, not margarine.
You can buy a spreadable butter at the store but if you are trying to keep your food expenses low you can make your own. Its really easy. Here’s how.
Put one half pound (2 sticks) of butter into a mixer bowl. Let it set until its room temperature. I used my own homemade butter since I had just made it and it was room temp already.
Add 1/4 cup of liquid cooking oil. You can use any type cooking oil you want. I prefer to use canola oil because it has no taste to interfere with the butter taste.
Now whip those two together until thoroughly incorporated. It will be nice and fluffy. That’s it. All done. Now wasn’t that easy?
At this point you can put it into containers and refrigerate. It will remain soft enough to spread even when cold.
Grandma Mama used to make really small amounts of butter stretch farther by adding mashed potatoes or milk or white sauce to it. She’d say she was making heavenly butter by whipping the devil out of it. Many times she stretched butter by adding lard. Lard was sometimes used instead of butter because the cream would be sold. Yes, I ate lard sandwiches as a kid and loved it. I still do.
Restaurants have been serving whipped butter for a long time. If you want a flavored spread you could add that too. For example honey butter or garlic butter or herb butter.