I come from a large family and my mother always bought margarine. When I was a teenager I spent the weekends with my sister and her family on the farm and tasted real butter for the first time. I really liked it. After I got married I would not buy margarine. My husband says" Everything is better with Blue-Bonnet on it." because it spreads easier over toast and bread. I try to remember to leave the butter out when I get ready to make meals during the summer and during the winter I use one of those heavy butter containers and leave it out on the counter. Sometimes I forget though.

Last week my husband and I were grocery shopping and he mentioned he wanted to buy some whipped butter. After looking at the price he told me; if it had not been so expensive he would have bought some. I told him; "I will make you whipped butter, it is not that difficult".

For this instructable I will share how I make whipped butter without sacrificing the flavor of real butter and it is spreadable.

Step 1: Ingredients and Tools

This is what you will need:

1 Cube of real un-salted butter. Salted butter will work but the salt flavor will be saltier than before.

Good quality Extra Virgin Olive Oil, any mild tasting liquid oil might work if you don't want to use olive oil, but I have not tried other oils. You also may need to adjust the quantity if using another oil.

Tools:

Glass container with lid, spatula, and I used a hand held electric mixer but you could use any type of mixer.

Step 2: Allow the Butter to Soften at Room Temperature

Set out a cube of butter and allow it to reach room temperature to soften.

Step 3: Add Ingredients

I made this recipe two times changing the amount of olive oil. You can use 1 or two tablespoons of olive oil. I did notice a small difference in the spread-ability and a small difference in the flavor by using 2 Tablespoons. If you are watching your cholesterol you could add more olive oil and be able to adjust how you like it. The more oil you add the more spreadable it is. Keep in mind the more oil you add the less buttery flavor you will get.

You can make whipped butter without adding the oil by incorporating air into the butter; but it takes the oil to make it spreadable directly from the refrigerator. If the consistency is not what you wanted; I am fairly sure you could allow the butter to re-soften and adjust the oil to your liking and repeat the process.

Method:

Add 1-2 Tablespoons of the Olive Oil to the softened butter.

Step 4: Mix to Incorporate

Method:

Using the mixer slowly mix the olive oil into the butter. This won't take very long.

Increase the speed of the mixer to medium.

Mix until the oil is thoroughly incorporated into the butter and it is smooth and creamy.

Cover the whipped butter with a lid and store in the refrigerator and use this when you need a quick spreadable butter.

Step 5: Sunshiine's Final Thoughts

There are plenty of recipes online about how to make whipped butter but my recipe is different because I use much less olive oil and I did not see one posted here on instructables. In the process I have learned another interesting trick that I will share in another instructable. I checked online and found nothing like it, which makes me very pleased that I can share something that might not have been done yet. I am often disappointed because I think I discovered something new; only to discover someone beat me to it. I experiment all the time. I do hope some of you try this method and please stay tuned.

I feel like I accomplished my goal of making whipped spreadable butter without sacrificing the flavor of the butter and making my husband very happy. I will be making my new recipe very soon. Hubby says it will be delicious on toast!

I like to thank contributors for making this community what it is today. Thank you for stopping by and do have a splendorous day~

sunshiine~