Incredible Spreadable Butter

Chris Lehrer · Can I just mention here that you don't need to use oil -- water will do just fine. Use room-temperature softened butter and cool (not really cold) water. Whisk the butter and add the water, starting slowly and then speeding up as you go. The idea is to have it stay smooth the whole time rather than getting all weird and runny. You can do it in a mixer, in which case it's best to start with cooler butter and water to prevent the stuff overheating from friction. Pack into a tub and chill overnight in the fridge.

It's an old trick, that was last really popular in the U.S. during WW2, because the price of butter was so high compared to the average home budget.

Oh, and be careful using these butters for stuff like baking and sauce-making, as the properties change significantly. They'll be fine for most regular cooking, as a rule, but are best for spreading on bread or making compound butters for garnishing.

Average Betty · Hi Chris! Thanks for commenting!

Yes, you can use water or even milk.

From what I understand (from a few circa WWII ladies) the oil allows it to be more spreadable than the milk or water.  Also, it does whip up fluffier if both the butter and oil are cold; that was another tip I got from said ladies.  I have done it both ways and indeed, the colder products produced greater volume. 

And, though I've not tried it, some of those ladies even say they have baked (chocolate chip cookies) with the oil-butter and it works great.

Thanks a million for your great insight :)

Chris Lehrer · I wasn't very clear, was I? Sorry.

If you use water, the result will taste lighter as a spread, and of course be cheaper and better for you. But it is dangerous to cook and bake with it, because you're drastically changing the fat proportions and will get odd effects.

If you use oil, cooking works well, and it spreads well, but obviously it's more expensive and you don't gain much on the calorie front.

Colder whips better in terms of volume, but there is the danger that it can break. But this is less of a problem the higher the percentage of fat in each component. Thus if you're using oil, work cold; if you're using water, be careful doing it cold or you'll get slimy wet ick -- room temp will go better.

Average Betty · Hi Chris!
I am just thrilled we can have this much fun talking about butter. 
Any way you make your whipped, spreadable butter... with water, milk or oil it's a great thing on many levels. 
Mmmm butter :)