How To Turn One Stick Of Butter Into Two
During the World War II food shortages, people were forced to make the most of what they had. With today’s escalating grocery prices, one hint from that time still makes a lot of sense (and cents!)… how to turn one stick of butter into two. This extended butter has the same taste and texture as regular butter. It’s frugal… half the cost… but it’s also healthier… because it has half the fat and half the calories of regular butter. You can use extended butter almost anywhere you would normally use butter, but remember that it contains only half the amount of fat, so you cannot use it in any dish that depends on a certain fat content. This is why you cannot use it for baking.
Extended butter is easy to make. Just beat one half cup of lukewarm water into one softened stick of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water is thoroughly incorporated into the butter. The mixture will be smooth and fluffy, and you will end up with one cup of soft butter. After this soft butter is refrigerated, it will become as firm as regular butter. I make up only one stick at a time and usually store the butter covered in a stainless steel measuring cup that lost its handle some time back. If your preferences run to something fancier, try shaping it or putting it in a pretty dish. This butter will also pick up detail nicely from a mold.
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Comments
Comment by Stephanie:
Thank you for sharing this. I have been searching for a way to extend my butter as we go through a lot with cooking and baking from scratch.Can you use the extended butter in recipes? Also, is the taste altered from the water?
Comment by Jenny B (aka Mother Hen):
I love this advice! Thank you, thank you, thank you! I am always looking for ways to make the food go further. I have five boys (the oldest 2 are teenagers) so food is a big deal around here.
Comment by Shirley:
Before I posted this, I asked my husband to taste regular butter and the extended butter and tell me which was which. He couldn’t tell the difference… and neither can I.
As far as using this butter in recipes, if the recipe is dependent on a certain fat content, the extended butter has only half the fat, so it might or might not be OK. I wouldn’t try it for baking, but I have used it in main dish recipes and cannot see a difference.
Comment by Jennifer:
That is so cool!! I just found your blog and I love it. Thanks so much for all the wonderful info!!!! I certainly will be back.
Comment by Tracy:
Ohhh…I love that idea. We’ll definitely try that one.
Tracy
Comment by Teresa:
I love this idea…thank you! With groceries being so expensive now, any place I can save I will try.
Comment by veggiewarrior:
Thank you so much for sharing! This is perfect for us!
Comment by Liisa:
Thank you for sharing this tip. My hubby loves butter but it is so expensive…this will certainly save us alot of money not to mention being healthier!
Blessings,
Liisa
Comment by Kendra at Handprints On The Wall:
What a great tip!! I was so excited when I read your post. I never even wondered how to make my butter go further. This was definitely very helpful. Thanks a bunch!
Comment by SH:
This is a great idea. I’m wondering, does it matter what kind of milk you use? Does it have to be whole milk? I usually only have skim.
Comment by Shirley:
Hi SH… There isn’t any milk involved in making this extended butter. You just add equal amounts of lukewarm water to softened butter and beat until the water is thoroughly incorporated into the butter. I have seen similar “recipes” for extending butter that do use oil or milk, but this one uses only the water. I especially like the reduction in fat and calories.
Comment by Rhiana from A Frugal Life:
This is such an awesome idea! I love the rest of your site also, especially the recipes! I’ve added you to my favorites to check often. Thanks!
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