Soft Spread Butter

Soft Spread Butter

15
Cal Schroeck 0

"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!"

Ingredients 3 h 20 m {{adjustedServings}} servings 114 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 0g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
  2. 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.
  3. Refrigerate for 3 hours, or until set.
  4. Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.
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Reviews 15

  1. 16 Ratings

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srgothard
6/2/2007

Excellent taste! This is an all natural butter that is still spreadable! Make sure to soften and not melt the butter. Now that I've got the hang of making it, I'll never use anything else.

trishthedish725
11/8/2008

I use this same method, only I use light flavored or regular olive oil, depending on your preference.

Sarah Jo
4/22/2012

I cut this back to 12 servings. The reason why I made this is because I wanted a soft spread that I could add minced garlic and chopped parsley to for homemade garlic bread. This was exactly what I was looking for. I did use SALTED butter. I was able to mix this up around noon (with the added spices) and use to spread on garlic bread at dinnertime. It blew my mind. Who knew that homemade soft spread would be this easy to make and without chemicals? I'm really impressed. I'll use this recipe again for sure. NOTE: Twelve servings (1/3 cup of both salted butter and 1/3 cup oil) makes enough to spread on two sides of one large italian bread loaf. I only used half, there's plenty for next time I make garlic bread.