Homemade Butter Spread

INGREDIENTS

• 1 stick Tillamook or Fleishman’s (high quality) butter
• 2 TBL whole milk – DO NOT use skim or low-fat

STEP BY STEP

1. Let butter come up to room temperature
2. Put into mixing bowl (not a food processor – too fast)
3. Add warm milk
4. Whip with a mixer at low speed for 1-2 minutes
5. Increase speed to high for 2-4 minutes until light and creamy
6. Store in the refrigerator when not in use.

NOTES

• The first mixing at low speed is to mix the ingredients well.  The higher speed will incorporate some air bubbles into the butter spread
• Ten seconds in the microwave is an additional step the I take
• Cover tightly in the fridge.  Tupperware works very well.
• Butter will keep for a couple of weeks, but will tend to get harder (due to evaporation) the longer it sets.
• If you are serving this with French bread, mix 1 TBL powdered garlic into the spread right at the very beginning.
• If you are looking for a dessert spread, mix 1 TBL cinnamon and 2 TBL sugar in right at the beginning.
• A citrus butter is good with muffins, waffles or pancakes.  Mix in the zest and juice from one orange – skip the milk