I love the idea of easily spreadable butter. I remember not too long ago trying to make grilled cheese sandwiches and having to set out the butter or (I'm hanging my head in shame)...pop it into the microwave for a couple of seconds at a time. I'll explain why my head is hanging in shame in another post, one day.
I began researching how to make spreadable butter sometime last year. The first batch I made, I couldn't get over the fact of all the oil that was being added to it. Every time, I used that batch all I could taste and think of was the oil. I decided spreadable butter, was probably one of those things I was just going to have to buy.
Last month, I decided I was going to try making this again, so I dug around the internet to see if I could find something else and I did, water and oil... Who knew? :)
You can definitely tell when my photographer is at work...
2 sticks butter
up to 3/4 cup oil
See that "up to"? Well, that is exactly what I mean. Depending on your taste want you may use up to the whole 3/4 cup. Using your mixer or food processor is going to be your best friend for this, unless you are in need of an upper body workout. I use cold butter so I can keep a watch on the spreadableness :) to keep from having to add all that oil.
In a mixing bowl add butter and beat on high until fluffy. Continue mixing while slowly adding the water and oil. I check my butter using a rubber spatula until I get what I want.
Remember you may not need all of the oil.
When chilled the butter will be spreadable and it will soften quickly.
I have updated my Chicken Quesadillas recipe with pictures.