Making your own spreadable butter
Greetings from the USA.
I am following up on a question recently asked about softened butter and watched the video that you inserted.
In the video Delia states that UK softened butter has oil in it, and shows LURPAK softened butter. I have seen LURPAK block butter but I have never seen the softened here in the US.
When I make Delia‘s cake and pastry recipes I just soften the US butter that I have. Should I be adding oil to that butter, and do you think I would get even better results than I do now?
Thank you for providing feedback for those of us living in the USA who want to continue some British habits.