DIY Spreadable Butter
(Healthcastle.com) Have you been trying to eat more naturally but hate how cold butter roughs up toast and never quite melts in time? Or maybe you read this article and are having trouble finding a margarine that’s pure enough for your kitchen? This recipe is an easy fix for those looking to switch from margarine and is an all-natural way to enjoy your morning toast.
The added oil and air from the mixing process make for a butter that is soft and spreadable right out of the fridge. You can’t beat that scrumptious buttery flavour with anything from the store.
There are endless variations here, I’ve used a mix of olive and canola oil and you can really taste the olive flavour. We loved it, but if you have little ones or family members who like a milder flavour feel free to use just the milder oil in place of the olive. I’ve also used salted butter- I find the flavour just isn’t quite right without a bit of salt and for most of us the little bit added at home in cooking has a lot of value in tastiness and doesn’t really add up much in our diet. It’s the excess we get from highly processed and packaged foods we need to worry about.
Now on to the fun stuff! You’ll need a stand mixer fitted with a whisk attachment, any form of electric whisk or beater or just a a sturdy whisk and a strong set of arms and some patience!
Recipe : DIY Spreadable Butter
- 1/2 pound salted butter, softened but not melted
- 1/2 cup olive oil
- 1/2 cup canola or other mild flavoured oil
Place softened butter and oil in the bowl of your mixer. Mix starting on low until the oil and butter have combined. It will start off looking clumpy and runny, but don’t worry! As it comes together turn up to medium speed and continue whisking. It took about 2-3 solid minutes with my stand mixer before it started really “whipping”. You’ll know its done when it starts to hold a soft peak and thicken up.
Wondering what a soft peak is? Imagine you’re whipping cream, it’s the same idea! When you stop the mixer the little drizzle from the whisk will stay in the same shape, not just immediately melt back in.
I poured mine in to a few shallow jars for easy access, but any container will do.
What are some of your favourite tricks and recipes as a healthy home cook? Share with us below!