EASY SPREAD BUTTER RECIPES
SIMPLE SPREADABLE BUTTER RECIPE - FOOD.COM
This recipe is for butter that is easy to spread straight from the refrigerator. It is similar to the spreadable real butter spreads you find in the grocery store - only it's much less expensive. It contains less saturated fat than butter. What I like best about this recipe is that I can use my favorite unsalted, organic, cultured butter. For the oil, I like to use an expeller pressed safflower oil with added vitamin E. It has a very mild flavor. Sometimes, I also like to use an 80% canola 20% olive commercial blend for the oil. 100% Olive oil can be used, but the finished product tastes strongly of olive oil. I like how this butter works in sautes, too. Due to the addition of the oil, it doesn't burn as easily as straight butter does. The butter will become very soft (almost runny) if left out of the fridge. Be sure to return it straight to the cooler when you are finished with it.
Total Time 15 minutes
Prep Time 15 minutes
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- In a bowl, use a whisk or a mixer to whip the butter.
- Gradually mix in the oil. Whisk until smooth.
- Transfer to an airtight container and store in the refrigerator.
- This recipe can easily be doubled or tripled. Any extra butter spread will freeze well in an airtight container.
Nutrition Facts : Calories 80.9, FatContent 9.2, SaturatedFatContent 3.9, CholesterolContent 15.2, SodiumContent 50.6, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0.1
EASY GARLIC BUTTER SPREAD - CINCYSHOPPER
Provided by Jen
Number Of Ingredients 4
Steps:
- Mix together ingredients until well blended
- Spread on top of sliced bread (I used French)
- Broil on low until browned.
More about "easy spread butter recipes"
SIMPLE SPREADABLE BUTTER RECIPE - FOOD.COM
This recipe is for butter that is easy to spread straight from the refrigerator. It is similar to the spreadable real butter spreads you find in the grocery store - only it's much less expensive. It contains less saturated fat than butter.
What I like best about this recipe is that I can use my favorite unsalted, organic, cultured butter. For the oil, I like to use an expeller pressed safflower oil with added vitamin E. It has a very mild flavor. Sometimes, I also like to use an 80% canola 20% olive commercial blend for the oil. 100% Olive oil can be used, but the finished product tastes strongly of olive oil.
I like how this butter works in sautes, too. Due to the addition of the oil, it doesn't burn as easily as straight butter does.
The butter will become very soft (almost runny) if left out of the fridge. Be sure to return it straight to the cooler when you are finished with it.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 80.9 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 80.9 per serving
- This recipe can easily be doubled or tripled. Any extra butter spread will freeze well in an airtight container.
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After picking strawberries for the first time, I developed this fruity, spreadable butter. Try making other fruit spreads using raspberries or blackberries, or a seedless jam like apricot, my favorite. —Julie Herrera-Lemler, Rochester, Minnesota
From tasteofhome.com
Reviews 4.6
Total Time 5 minutes
Calories 56 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 5 minutes
Calories 56 calories per serving
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