Spreading hard butter on soft bread

[Ken001]

@Senegoid

One can find butter sold in round tubs (rather than in bricks) that are softer and maybe spreadable. There seem to be two varieties:
(a) Whipped butter, which presumably is airy and a little bit fluffy. I’ve tried this. It’s only slightly softer than solid butter.
(b) Then there’s the stuff that I think is some mixture of real butter with some veggie oil mixed in.

So tell us, Ken001, what is this spreadable NZ butter like? Is it whipped butter, or butter mixed with veg oil, or something else?

Well golly, I’ve never thought about it til now. I always assumed it was pure butter with some short-chain molecules.

It transpires that (b) is what we have. Anchor Semi-soft butter comes in squarish tubs - 1/2 or 1 pound sizes, and contain a 30% mix of canola oil. I like it. My wife however insists on olive oil spreads (sigh).

I found this: Who invented spreadable butter? - Answers

“The person who invented spreadable butter is a New Zealander called David Illingworth who is originally from Lytham St Annes, Lancashire. I know this because he is my great uncle. He was recently featured on the clever Kiwis selection of postage stamps along with his colleague.”

[Kyrie_Eleison]

@Chefguy

Same here. I usually have butter on the counter, but sometimes forget. This works perfectly.

I try to keep some butter at room temperature, but sometimes it gets used up without me noticing.

In my experience, this works better: put a stick of butter in the microwave along with two cups of water in a separate container. Microwave for 30-60 seconds, in 10-second intervals after the first 30 seconds.

The water moderates the microwaves, and leaves you with more evenly melted butter. Same idea, more forgiving process.

[ecseas]

You get your butter knife, you get the amount of butter you want and then either in the butter container or on the butter lid you drag the butter back and forth until it softens.

I thought everyone did this?!

[iamnotbatman]

@ecseas

You get your butter knife, you get the amount of butter you want and then either in the butter container or on the butter lid you drag the butter back and forth until it softens.

I thought everyone did this?!

That’s not as convenient as just taking the nice soft smooth yielding butter and spreading it directly on your bread.

[ecseas]

I feel that it is easier than microwaving it or grating it.

[iamnotbatman]

Not as easy as just leaving the butter out of the fridge.

[Pai325]

@velvetjones

[slight hijack]

In my family growing up we never kept the butter in the refrigerator. Even in Florida in the summer when my crazy dad decided that air conditioning was too expensive. The butter got all melty but not rancid.

Now, my husband refuses to let the butter stand at room temperature. No amount of convincing will sway his opinion that “it’s dairy, you can’t leave it at room temperature because it will kill you” or something like that.

I miss soft butter.

[/slight hijack]

We kept the butter out when I was a kid and we still do. I’m in my sixties, and it hasn’t killed me yet. Let him use refrigerator butter and you can keep some out for yourself. He can get his hard butter and you can get your soft butter. It’s unsalted butter, too.