I’m not a bread-and-butter kind of gal – I prefer some crusty French bread with a plate of olive oil and crushed garlic. But Phil likes butter on cornbread, banana bread, johnnycakes, occasionally toast, and it can be mighty tasty in a pinch. It’s also convenient for company.
I use butter for baking, and tend to keep it either in the fridge or freezer – but who wants to scrape a piece of cold butter on their bread or pancakes? In the past I’ve sprung for those tubs of spreadable butter, but my sister-in-law gave me this great recipe for whipped butter. It boosts the nutritional value and flavor of regular butter, and while it does harden when put in the fridge, it retains its spreadable consistency.
2 sticks butter
1/2c olive oil
Now just blend all of the ingredients until incorporated and smooth. At first I used the paddle attachment with my Kitchenaid mixer, but found it worked better to used the whisk attachment.
Voila! I like the slight hint of olive oil flavor, but for something more neutral you could probably try canola, grapeseed, or another variety of oil. I tried it on some homemade banana bread, and it was a hit with me and Josiah.