We love butter at our home. I used to keep a stick of butter in a butter dish on my counter, just like other people I know. Well, I ran into problems with that. The consistency of the butter would change all the time, and it seemed that the temperature of the kitchen had a lot to do with that. So I decided that refrigerating the butter to optimize the preservation of texture and freshness was best.
I ran into another problem. Unfortunately, keeping it refrigerated can leave butter hard as a brick, making it impossible to spread across a slice of bread. While I enjoy the taste of butter, I also wanted the spreadability of soft margarine. So, I set off to the kitchen and decided to make my own homemade soft butter spread. The recipe I adapted calls for butter, water, oil, and salt. I made a few changes for our preferences.
The taste is incredible. It is buttery, creamy and spreads just like margarine. And, I can store it in the fridge. So far, Iâ€™ve used it on toast and english muffins. I cannot wait to try baking with it.
- 1/2 lb. (2 sticks) butter, room temperature I use unsalted butter
- 1/2 cup filtered water room temperature
- 1/2 cup olive oil or preferred oil of choice
- 1/4 â€“ 1/2 teaspoon sea salt
In the bowl of a stand mixer or a large bowl using a hand mixer, beat the butter on medium speed until creamy. Stop the mixer.
Add the oil, water and sea salt. Turn the mixer on low speed to reduce splashing, and begin mixing. As the water and oil begin to combine with the butter, increase the speed. Continue mixing until the butter has absorbed all of the water and oil.
Pour the mixture into a bowl and cover with a lid. Place it into the fridge or freezer to firm up. Once the spread has solidified, store the spread in the refrigerator.