How To Turn One Stick Of Butter Into Two

Today’s feature is from Choosing Voluntary Simplicity with a tip for How To Turn One Stick Of Butter Into Two, I’ve also included another recipe plus tip below:

Extended butter is easy to make. Just beat one half cup of lukewarm water into one softened stick of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water is thoroughly incorporated into the butter. The mixture will be smooth and fluffy, and you will end up with one cup of soft butter. After this soft butter is refrigerated, it will become as firm as regular butter.

Cool tip! Please visit the site for full details. Use extended butter to save money on groceries but also to save on calories (less fat). The site doesn’t recommend it being used for baking.

Another recipe I found for making extended butter is from Raising Arrows (Extended Spreadable Butter ~ A Tutorial). This recipe calls for 1 cup vegetable oil, 1 tsp liquid lecithin, 5 oz water and 1 lb of butter and makes a nice spreadable butter.

In an old cookbook of mine, I found this tip for extending butter:

• To one pound of butter, gradually cream in one tall can of evaporated milk and a little salt. Chill and you have two pounds of delicious spread.

Added: Here’s another recipe I found in an old community cookbook . . .

Extended Butter Recipe

Ingredients:

1 cup safflower, soy or corn oil
1 cup butter
2 tbsp. water
2 tbsp. dried skim milk
1/4 tsp. lecithin (powder or granules work best)
1/2 tsp. salt

Directions:

• Dissolve salt in water in blender. Add all other ingredients and blend until smooth. Pour into containers and store in refrigerator or freezer.

An unpredicted charm of this butter is that you need to use much less of it than margarine or butter because it spreads so easily; ideal for the weight-watcher.

One version of this butter can be made by simply blending equal parts of oil and butter together, pouring into covered containers, and storing in the refrigerator. By including the other ingredients though you will have a spread that stays solid longer at room temperature (still refrigerate when not in use).

Update: Just adding this recipe from Average Betty that looks like another goody, Incredible Spreadable Butter (recipe):

Don’t let soft, fresh bread get roughed up by that bully, hard butter! And don’t pay extra for whipped, spreadable or light butter. Make spreadable butter yourself… save some dough on your grocery bill, and save innocent bread from destruction!

See all the recipe details by visiting the site.

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