When I heard that I could make spreadable butter out of my regular butter I was cautiously optimistic. I loved the idea, but was skeptical that it might not work. I decided to test it out in my own kitchen and report my results.
Why Make Spreadable Butter?
The only reason I buy margarine is for the convenience of spread-ability. I much prefer the taste of real butter. I also like butter because it is a less-processed food with far fewer ingredients. I went to my refrigerator and compared the ingredients in margarine versus butter. Here is what I found.
Vegetable Oil Blend (Liquid Soybean Oil, Palm Oil, Palm Kernel Oil, Hydrogenated Cottonseed Oil), Water, Whey (Milk) Salt, Vegetable Mono and Diglycerides, Soy Lecithin, (Potassium Sorbate, Calcium Disodium EDTA) Used to Protect Quality, Citric Acid, Artificial Flavor, Vitamin A (Palmitate), Beta Carotene (Color).
Pasteurized Organic Sweet Cream, Salt
There is a rumor online that margarine is only one molecule away from being plastic. While that rumor is false I had to research online as to what all of those ingredients in margarine actually are. Butter emerged the clear winner; great taste but without all the unpronounceable and processed ingredients.
Is it Worth Making Your Own at Home? Let’s Find Out.
I decided to try making my own spreadable butter using the 2:1 ratio (2 parts butter to 1 part oil) I had read about online. All in all it was a fast and easy process. All that is needed to make DIY spreadable butter is butter, canola oil, a bowl and mixer, and a container to keep it in.
Here’s How To Do it
Soften butter to room temperature. Do not do this in your microwave. If you turn the butter into liquid this process will not work.
Add two parts butter to one part canola oil in a bowl or stand mixer (I assume this would work in a food processor too but I did not try it because clean up seemed like it might be difficult.)
Blend for 2 minutes on high. I had 12 ounces of butter on hand, so I added 6 ounces of oil and blended. The result was a very creamy, soft and spreadable product. Warning, there will be a few drops of oil and butter flung out of the bowl when your mixer blades contact the butter chunks. Be prepared for some clean up.
But I was still not convinced. Of course softened butter is soft. But what would happen to it when I put it back into the refrigerator? I used a spatula to put my spreadable butter into two 9.5 ounce food storage containers and put them in the refrigerator for several hours.
When I went back to check on it, I found that the butter was still spreadable! It is not perfectly soft but it looks and performs similar to margarine.
Of course, the final concern was taste. Would it still taste just like butter, or would it taste weird because of the added oil? So I grabbed a cracker and did a taste test. And it passed – it tasted just like butter. Awesomeness confirmed!