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.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 06 Jul 2014 08:25:56 -0700, sf > wrote:

>
>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.

Try one of those ice cream maker thingies.
http://www.chefscatalog.com/product/...-ice-30bc.aspx

"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.

On Sun, 6 Jul 2014 15:29:07 -0700, "Julie Bove"
> wrote:

>
> "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.

Thanks - I wanted live oil for other reasons, but I whipped the cold
butter and it lightened up a bit.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila