How to Make Butter Spread - Homemade Spreadable Butter - How to Make Tub Butter!
Recipe type: Butter & Spreads
Just the other day we made the original recipe margarine. In my book, butter will always be king. However, butter does have some drawbacks. In winter, even when left on the counter, it is un-spreadable, and in summer it has to be in the refrigerator, leading to the same predicament.
- 125g Softened butter (Not melted)
- 80ml Oil (sunflower, canola or olive oil)
- Weigh out 125g of softened, but not melted butter, and measure out 80ml of good quality cooking oil. You can use sunflower, olive or canola, however, not coconut oil.
- Pour the oil into the butter and start mixing. If you make much larger quantities than this, it is much easier to mix this in your food processor.
- At first the mixture will turn lumpy, then as you continue the lumps will gradually decrease in size until you have a perfectly smooth blend of butter and oil.
- Use a silicon spatula to transfer the butter spread to a bowl or tub and refrigerate until required.
- And here it is after a few hours in the refrigerator. The spread is firm, but can be quite easily spread.
- If you want your butter spread even softer, simply add a little more oil while mixing.