Book Of Likes Faces

We love butter in our house. Our motto is “Life is too short to do without butter”.  No margarine here!  We all know how difficult it is to spread unless it’s room temperature.  But my husband doesn’t like the taste if it sits out too long.  You’re probably thinking, “spreadable butter is already on the market” but I’ve found a way to make my own at a fraction of the cost. I think you'll love my tip so here goes:
Let a pound of butter soften at room temperature.  When it’s really soft, beat it.  DO NOT MELT IT.  Beat it till it’s smooth.  This could take a while depending on the mixer.  When it’s smooth, slowly add 1 1/2 cups canola oil.  (Canola is healthier than corn or vegetable oil and tasteless.). You can use olive oil, but it will change the taste slightly.  Also, olive oil has a lower cooking temperature so it’s not as good for cooking some things, and yes, I cook with this too, as in adding to cooked vegetables or to fry an egg.  (I save the stick butter for baking.). Anyway, beat the oil in.  It will be slushy and sloppy at first, but keep beating, because you’ll start to see a change.  As you incorporate more air into the butter it will get lighter in color and will become almost fluffy, like icing.  When it holds a peak, it’s ready to spoon into containers.  This process “expands” the butter from four quarter pound sticks to  four 8-oz containers which I store in the refrigerator, and the butter is spreadable when it’s cold. The whole process takes less than 10 minutes and saves a bunch of money, especially if you’re like us, because we can go through butter pretty quickly in our house.