Simple Spreadable Butter Recipes

SOFT SPREAD BUTTER

Soft Spread Butter image

This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!

Provided by Cal Schroeck

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 3h20m

Yield 36

Number Of Ingredients 2

Ingredients

1 cup butter, softened
1 ¼ cups canola oil

Steps:

In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
Refrigerate for 3 hours, or until set.
Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg

MAPLE BUTTER

Maple Butter image

This sweet and creamy butter is great on sweet potatoes, waffles, and French toast. This butter is the only way I can get my husband to eat sweet potatoes!

Provided by paynes

Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes

Time 15m

Yield 16

Number Of Ingredients 4

Ingredients

1 cup butter, softened
½ cup brown sugar
¼ cup maple syrup
1 tablespoon pumpkin pie spice

Steps:

In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

Nutrition Facts : Calories 133 calories, Carbohydrate 8 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 83.6 mg, Sugar 7.4 g

SIMPLE SPREADABLE BUTTER

Simple Spreadable Butter image

This recipe is for butter that is easy to spread straight from the refrigerator. It is similar to the spreadable real butter spreads you find in the grocery store - only it's much less expensive. It contains less saturated fat than butter. What I like best about this recipe is that I can use my favorite unsalted, organic, cultured butter. For the oil, I like to use an expeller pressed safflower oil with added vitamin E. It has a very mild flavor. Sometimes, I also like to use an 80% canola 20% olive commercial blend for the oil. 100% Olive oil can be used, but the finished product tastes strongly of olive oil. I like how this butter works in sautes, too. Due to the addition of the oil, it doesn't burn as easily as straight butter does. The butter will become very soft (almost runny) if left out of the fridge. Be sure to return it straight to the cooler when you are finished with it.

Provided by Rhubarbarella

Categories Very Low Carbs

Time 15m

Yield 16 serving(s)

Number Of Ingredients 2

Ingredients

4 ounces butter, softened
1/4 cup safflower oil (or your choice of oil)

Steps:

In a bowl, use a whisk or a mixer to whip the butter.
Gradually mix in the oil. Whisk until smooth.
Transfer to an airtight container and store in the refrigerator.
This recipe can easily be doubled or tripled. Any extra butter spread will freeze well in an airtight container.

SPREADABLE BUTTER

Spreadable Butter image

Make your own spreadable butter or you can call it margarine. Just three ingredients butter,canola oil and salt. No preservatives or additives and you can freeze it also. Always wondered what to use all those small storage containers i have in the cupboard. Makes that butter stretch out so is nice on the budget. But do...

Provided by Donna Farley

Categories Spreads

Time 10m

Number Of Ingredients 11

Ingredients

2 c butter
1-3/4 c canola oil (other oils may work well some olive oils may have to strong a flavor)
1-1/2 tsp salt ( i use kosher) or to your taste.~ note i use sweet butter to start (unsalted) but think even with salted butter you might need some extra salt. do it to youtr tase.
ADDITIONAL INGREDIENTS YOU CAN ADD
cinnamon and sugar... to taste
herbs of choice
garlic
dryed fruits
lots of other possibilities. oh yes going to make some honey vanilla butter next batch to see how that is.
NOTE:
if it looks too pale add a small drop of yellow food coloring.

Steps:

1. Allow the butter to soften completely, it needs to be very soft.
2. Blend the butter, canola oil and salt. The key is whipping air into the butter to get it fluffy. You can I use a handheld Baun type stick mixer for this task.Or a hand mixer or blender or stand mixer would work as well.
3. It is at this step I add things to flavor the butter. Herbs, garlic, fruit etc. Depending on what I am adding it can be by hand or with the mixer on. Usually do it in the container it is going in if it is just folded in.
4. Pour into containers and refrigerate or freeze. It will keep the fridge as long as the expiration date on the butter you use. So I put in smaller containers and freeze some as usually there is just me at home.
5. It will get thin if you leave it out, but will firm right back up in the refrigerator.
6. Remember do not use in recipes won't work well. I do use it for cooking eggs and sauteing things calling for butter sometimes.

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