Forum Spreadable Butter
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Dammit I just finished making 4L cream into butter - I want to try the water/butter/oil combination next time, it sounds like a great way to reduce fat/kilojoule intake. Although I'm guessing it wouldn't be suitable for some baked items as the water will reduce the fat content necessary.
My proportions are for every 100g of butter use 10 g of grape seed or rice ran oil and for every 500g of butter I add a teaspoon of salt. I pack it into small ramekins, seal with plastic wrap and freeze until required.
I store all my unsalted butter in ziplock bags in the freezer ready for baking. Flatten the bag out, write the weight on the outside and then you can snap off pieces for baking as required. Coz the TM will whizz through frozen butter or I can thaw it out easily using 37 degrees if required.
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I have had my thermie 4 days...I just made the basic butter recipe on page 12 of my everyday cooking for every family after making at the end of the recipe it says you can flavours oils etc after the butter is ready...I used extra light olive oil and it tastes fine but I do like the taste of olive oil and do not have any other oils in my house. I guessed on the amount and just poured maybe an 1/8 of a cup into a double batch can't be exact sorry I also threw some himalayan salt in again guessing quantities and I love it :) great consistancy.
I would suggest adding a little oil and mixing as it says for 30 secs on speed 4 and seeing if its soft enough if not add a bit more oil...
doing a double amount I found I had to do everything a little longer but it seemed silly to do 2 seperate lots when I know one lot will be gone in a few days in my house LOL
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Hi, new user here (3months)..
I've made butter SO many times since I got my thermie and used a recipe from, wish I could remember where, sorry to the creator....
After the buttermilk has separated and I rinse and rinse, I weigh the butter back into the thermie and if the weight of the butter is say: 280 then I add to the thermie 280 of water PLUS 280 of oil (I use rice bran oil) and also lots of salt (my preference) and then beat speed 4 for about a minute... PERFECTLY spreadable and tasty, all the butter we have used for the past 3 months...
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Hi, new user here (3months)..
I've made butter SO many times since I got my thermie and used a recipe from, wish I could remember where, sorry to the creator....
After the buttermilk has separated and I rinse and rinse, I weigh the butter back into the thermie and if the weight of the butter is say: 280 then I add to the thermie 280 of water PLUS 280 of oil (I use rice bran oil) and also lots of salt (my preference) and then beat speed 4 for about a minute... PERFECTLY spreadable and tasty, all the butter we have used for the past 3 months...
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Rice bran oil would work well too.
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awesome I'll try that thanks :D
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At cooking class, we've been advised to use grapeseed oil to make the butter spreadable as it doesn't impose an extra taste.
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I have only had my thermo for 3 weeks but one of the 1st things I wanted to try was spreadable butter. I used this recipe, however I used olive oil and the olive oil taste was very strong. I'd recomment either a much milder olive oil or some other mild oil. I am yet to try again but the recipe was great for step by step guide with pics!!
http://quirkycooking.blogspot.com.au/2011/07/making-butter-in-thermomix.html
Hope this helps.
Sarahbelle 
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HI I am new too and would like info on making butter spreadable
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HI I am new too and would like info on making butter spreadable
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Hi All
I am a new member and new owner and would like to know if you can give me a recipe for spreadable butter? The everyday cook book has a basic recipe which works fine, but is not spreadable. Do you recommend a certain type of oil to use to soften the butter and if so what quantity?