Homemade light whipped butter

I’m stealing this from a friend’s FB page so it doesn’t get lost. Homemade light whipped butter:

This has less saturated fat and cholesterol than butter, fewer calories, it spreads, and it’s cheaper than comparable prepared spreads. It’s also delicious.

1/4 cup (four tablespoons) butter, cut into pieces, at room temperature
1/4 cup neutral-tasting oil, such as canola, grapeseed, etc.
1/4 cup Greek yogurt at room temperature
1/4 teaspoon salt
drops of warm water as necessary

Make sure everything’s at room temp. A stand mixer works best, but you need at least an electric hand mixer. Whip butter on high for two minutes. Scrape bowl. Whip on high while slowly pouring in oil. Add salt. Continue to let whip for five minutes (really, all the way on high). Add yogurt while whipping a bit at a time. Use drops of warm water to soften if the mixture is clumping.

Let whip on KitchenAid mixer high setting for at least 10 minutes. Just walk away from it.

When thoroughly whipped until the barest soft peaks form, scrape into a bowl and refrigerate. For best taste serve in a mid-century pressed-glass refrigerator butter dish.

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