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1/2 pound of sweet unsalted butter, at room temperature
Place two sticks of butter in the bowl of your mixer. Whip until light and fluffy.
Add oil and milk, beating on low until they no longer splash around, then beat at the highest speed for a minute or two to combine.
Store in the refrigerator. It will spread easily on most matzo without cracking it or having to soften at room temperature.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
2 tablespoons mild oil
1/4 cup whole milk
I've been playing around with this for a while, since a half-pound container of whipped butter costs as much as a pound unwhipped, and I'm cheap. This year, it came out just the way I think it should.