In my post How To Turn One Stick Of Butter Into Two, I explained how to make extended butter. This extended butter should not be confused with soft butter spread. Extended butter is made by thoroughly combining equal parts of butter and water and will be the same texture and consistency of the butter you started with. The extended butter will be as firm as regular butter and will not be any easier to spread straight out of the refrigerator.

However, if you want to make an easily spreadable extended butter, just substitute oil for some or all of the water. I usually choose a mild-flavored olive oil, but any healthy oil will do. Using a hand mixer, thoroughly mix the oil and butter until neither one is separately identifiable. You will end up with a soft spreadable extended butter that will stay soft even when it is refrigerated.

Butter extended with oil will, of course, contain more fat and calories than the original butter and water method, but it is a good substitute for the commercial soft butter spreads. It’s also great for those of us with soy allergies, because it contains only soy-free butter and oil.


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Comments

Colleen

Thanks for the tip! I will have to try this, since soy doesn’t agree with me either.

Becky

Have you tried extending butter and then freezing it? Just wondering if it will last in the freezer this way. I typically buy butter on sale and freeze the sticks until I need them – if these freezes well, it will cut my butter costs in half even on sale! :o) Thanks for the tips!

Shirley (Choosing Voluntary Simplicity)

Becky, I only make up one stick of butter at a time, so I haven’t tried freezing it. I don’t know how the oil would react to freezing… but since this butter takes only a few seconds to “make”, you could just freeze the sticks of butter like you do now and then make up a batch of butter spread when you need it. That way you could still buy the butter on sale. That’s what I do.

Liz

I really like this idea for making it easy to spread. I use real butter for all cooking and baking for the taste, but I want the easy to spread stuff for rolls and such. Thanks for sharing this! It’s next on my to-try list.

Robert

G’day Shirley,

Just wanted to let you know, I’ve tried a couple of variations of this and found that a water and olive oil, with more water than oil, was my favorite, but they all worked as “advertised”.

Thank you for the GREAT idea!

Robert and Kathleen

Ann

I make a combo extended and soft butter. You need 2 sticks of butter, 1/2 cup cold water and 1/2 cup oil of your choice and then mix with a mixer until combined and fluffy. It will harden a bit in the fridge but remains spreadable. Also, it cuts the calories, since you are whipping in 1/2 cup of water.

My family finds it needs a little bit of sea salt as well, but do this to your own taste. If you buy the Land O Lakes spreadable butter, the listed ingredients are butter, water, canola oil and salt, which is how I got the idea to use both water and oil. I keep in the fridge in a dish with a lid.