I first realized we could create our own spreadable butter while watching Eat Shrink and Be Merry. I was getting nowhere quick with store-bought spreadable butters. One brand kinda spread but the container was so small we went through it too quickly. We tried whipped butter but it’s hard as a rock too until you leave it out for a while. Some people have suggested just leaving butter out all day but I’d worry it wouldn’t make it back in the fridge. So one day I tried making my own spreadable butter by mixing butter with canola oil. http://www.eatshrinkandbemerry.com/blog/archives/26/make-a-better-butter/ It was a miracle! I used it in any recipe that called for margarine or butter and found no difference in taste. My husband did notice the difference when I put it on his sandwich bread. It was still a little lumpy so when he saw it he realized I was “messing” with his food. The solution is blending the oil and butter with a hand mixer to fully blend. Finally a possible replacement for margarine. Since then I have found more recipes for better butter. I like the idea of olive oil or safflower oil better than canola because of GMO’s and this link has some recipe’s with those oils http://realfoodliving.com/faqs/butterfaqs.
The Wikipedia page on margarine explains about how margarine is actually white or off-white and that for many years laws were in place to prevent companies from adding a yellow hue. They make it yellow to remind us of butter. It also names the three types of margarine one of which is shortening. http://en.wikipedia.org/wiki/Margarine Yuck!
I know that probably we will always have a tub of margarine in our fridge. Hopefully with the addition of better butter we will only have to use margarine minimally.
Have a great day,