Whipped Butter

At our home, we always take a few sticks of butter out of the fridge and keep them in a container in the cupboard.  Our home is always cool enough in the cupboard that our butter never goes rancid before it is all used.  Recently, I came across an article on the internet that said if you whip your butter with a little water, it will give you a nice, creamy, smooth butter.  It didn’t give the amount of butter per water used, so I set off to experimenting.  My final result was to take 4 sticks of butter out of the fridge, leave it on the counter for a few hours, bringing it to room temperature.  When my butter is at room temperature, I mix in 2-3 tablespoons of hot water and beat it with an electric mixture till it is a nice creamy texture.

After it reaches the creamy texture, I place it in the container I had used previously, before whipping the butter.  Our butter is now nice and creamy at all times.

Before I came across the site on how to whip butter, I’d put three sticks in the container and nuke it in the microwave for approximately 10 to 20 seconds and then I’d squish it down into the container.  Even in the cupboard, using this process, the butter would be too hard to spread so we would nuke it for approximately 7-8 seconds before each use, to get it spreadable.
It’s sure nice not having to nuke the butter each time we want to use it.