I wanted to make "light" butter and thought it would be spreadable as
a side benefit. So I put a stick (1/4 lb) of room temperature butter
into the mixer and added olive oil to it. Didn't measure the amount
of oil and unfortunately didn't google a method, because I thought I
knew what I was doing. How hard can it be? The result is very tasty,
but it is hard as a rock after refrigeration. Googling around this
morning: I guess either I didn't whip enough air into it or I added
too much oil. I'll throw it into the FP this morning and see if I can
get enough air into it to make it spread right out of the
refrigerator. Hubby likes the taste and doesn't care that it's rock
hard, but I want to improve the texture so it spreads when it's cold.

--
All you need is love. But a little chocolate now and then doesn't hurt.