"sf" > wrote in message
...
>
> I wanted to make "light" butter and thought it would be spreadable as
> a side benefit. So I put a stick (1/4 lb) of room temperature butter
> into the mixer and added olive oil to it. Didn't measure the amount
> of oil and unfortunately didn't google a method, because I thought I
> knew what I was doing. How hard can it be? The result is very tasty,
> but it is hard as a rock after refrigeration. Googling around this
> morning: I guess either I didn't whip enough air into it or I added
> too much oil. I'll throw it into the FP this morning and see if I can
> get enough air into it to make it spread right out of the
> refrigerator. Hubby likes the taste and doesn't care that it's rock
> hard, but I want to improve the texture so it spreads when it's cold.

Next time add milk to it. Just a little. I made this all the time as a
kid. No oil. Just milk.