This spread has had great reviews, but I wasn't exactly wow'd by it. I know, there always has to be one, right? I can see possibly using it for a flavored butter. But for everyday butter to put on the table, I still prefer the whipped butter sold at the store. One thing that I really don't like about it is how quickly it starts to separate at room temperature. Having oil puddle around the corners of the butter dish isn't very appetizing. I've read the reviews, and this could be a result of too much canola oil, but as I try to do, I followed the recipe exactly as written the first time. Nutritionally, the two are very close and, yes, whipped butter does take a few minutes to soften (but not long). And there is very little cost savings making this as compared to buying the store brand of whipped butter. If it works for you, go for it, but I'll be sticking with the whipped butter. This will be eaten, and it was worth a try.
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This spread has had great reviews, but I wasn't exactly wow'd by it. I know, there always has...