true4uca

I've only bought the spreadable kind of butter =$$$$. So I bought a regular pound of butter & let it go soft. Added a little less than a cup of olive oil. Whipped it & put it in fridge. It was too hard to use. So let it got soft again, added more oil , whipped it again. Still no better. What step am I missing.

QuiltE

Just use regular butter at room temperature ... it will spread just fine!

Forget about adding oils.

Prism99

I found this recipe online:
http://www.averagebetty.com/recipes/...butter-recipe/
I'm not sure if using olive oil instead of canola oil would make a difference.

I buy whipped butter and leave it out. Refrigerating it makes it too difficult to spread. This recipe sounds a lot like whipped butter, so I'm wondering if it's supposed to be left outside the frig.

Edit: I see the last post on that website mentions using olive oil and that the refrigerated result was too hard. They didn't post back, though, how it worked with canola oil.

joysewer

I use a pound of salted butter and a cup of canola oil. When you take it out of the fridge, after a minute or two, it is very spreadable.

sewNso

years ago, we just used to add milk and whip it. that was a 'stretching tip' for fugel mom's.

Jingle

I remember years ago, this came out in one of the woman's magazine, to soften and beat in water. Don't remember the amount of water, are to use electric mixer. I tried it once and decided to much was wasted, trying to clean everything was not worth the pennies I may have saved .