Tuesday, March 4, 2014

Pass the butter, please.

A few weeks ago I attended a nutrition class. The nutritionist who taught it let us sample a butter spread that she had made. It was delicious! I asked for her recipe, and I've been making my own butter spread since. 

Today I made a new batch and decided to document it here so you could learn this EASY and HEALTHY alternative to all those spreads in the grocery store. 

You will need 2 sticks of salted butter at room temperature (or you can soften them in the microwave like I did), 1/2 cup of a healthy oil that is liquid at room temperature, and 1/2 cup of water at room temp. 

First, drop your softened butter into your mixer with your cookie dough paddle attached. Beat it until it is good and smooth, then scrape the bowl.

Next, gradually add the oil to the butter, beating at med-high speed as you add. Once it is well mixed, scrape the sides.

Finally, add the water very gradually while mixing at high speed. You may change to the whisk attachment here, which will add more air to your spread. I don't like the extra dish to wash, so I just use the paddle. 
Once the water is all added, scrape the sides of the bowl once more and let it mix another minute. Then, voila! You are done!

I like to reuse my yogurt or cottage cheese containers to hold the spread butter. This batch will fit exactly into a pint-size container. 

I store mine in the fridge. It can be used right out of the fridge, but it spreads best after it sits out for 5 min or so (yes, that fast!). 

You'll never buy butter spread again! You're welcome. ;)

Homemade Spread Butter

2 sticks salted butter, softened

1/2 cup healthy oil that is liquid at room temp (I love avocado or canola. Olive oil would need to be very light in flavor.)

1/2 cup of water at room temperature

Beat butter until smooth. Slowly add oil, beating and scraping the bowl as you go. Slowly add water the same way. Store in an airtight container in the fridge.