Best 6 Home Made Butter Spread Recipes
HOMEMADE SPREADABLE BUTTER
Learn to make a healthier butter blend with grapeseed oil and salt. Spreadable when cold, lower in cholesterol and saturated fat.
Provided by Tori Avey
Categories Appetizer
Time 1h35m
Number Of Ingredients 3
Steps:
- Let the butter slowly come to room temperature. To speed this process, cut the butter into small chunks and separate them from each other. Do not try to speed things up in the microwave, even at half power... you'll change the texture of the butter.
- Place the room temperature butter into a food processor along with the grapeseed or light olive oil and salt.
- Process the butter, oil and salt for 1-2 minutes, scraping the sides of the processor periodically, till all lumps have disappeared and the mixture is smooth and soft. It will be quite liquid, but don't worry, it will firm up in the fridge.
- Pour the softened butter into a container that can be sealed airtight (like a Tupperware). Refrigerate for 1-2 hours till fully chilled and firm.
- This Homemade Spreadable Butter will last up to 3 months in the refrigerator. It is spreadable straight from the refrigerator. Do not leave the butter at room temperature too long or it will start to separate. If this happens, you can stir the oil back into the butter before refrigerating again.
Nutrition Facts : Calories 68 kcal, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 13 mg, ServingSize 1 serving
SOFT SPREAD BUTTER
This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!
Provided by Cal Schroeck
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h20m
Yield 36
Number Of Ingredients 2
Steps:
- In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
- Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
- Refrigerate for 3 hours, or until set.
- Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.
Nutrition Facts : Calories 114 calories, Cholesterol 13.6 mg, Fat 12.9 g, Protein 0.1 g, SaturatedFat 3.8 g, Sodium 36.3 mg
HOMEMADE SOFT BUTTER SPREAD
This has the taste of butter with the spreadability of soft margarine, the combination of oil and water reduces cholesterol and some of the fat, if desired you can make a large amount and freeze, before you start make certain that the water and butter are at room temperature or you might have trouble mixing the water and oil into the butter.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 7m
Yield 1 pound
Number Of Ingredients 4
Steps:
- In a food processor, process the room temperature butter for a couple of seconds.
- With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
- Pour into a crock or bowl.
- Freeze or refrigerate until it firms up.
SIMPLE SPREADABLE BUTTER
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.
Provided by Rhubarbarella
Categories Very Low Carbs
Time 15m
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.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
HONEY BUTTER SPREAD
Honey lovers will gobble up this spread in a snap! In addition to bread and bagels, try serving it alongside warm biscuits or pancakes. -Ruth Hastings
Provided by Taste of Home
Time 5m
Yield 1-1/4 cups.
Number Of Ingredients 2
Steps:
- In a small bowl, beat the butter until light and fluffy. Add the honey; beat just until blended. Serve with bread, bagels or toast. Store in the refrigerator.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love