On Sun, 6 Jul 2014 15:29:07 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > 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.
>
> Next time add milk to it. Just a little. I made this all the time as a
> kid. No oil. Just milk.

Thanks - I wanted live oil for other reasons, but I whipped the cold
butter and it lightened up a bit.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila