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I like to make homemade butter from cream using a churn, but it's super super stiff and I can't spread it on food without ripping it apart. Is there something I can add to make it softer?

I tried leaving it out in a butter try, but it starts to grow mold in a day or two.

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    Have you tried churning it with a bit of olive oil?
    – dougal 5.0.0
    Commented Mar 29, 2017 at 15:04
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    Sounds like you're somehow churning out too much water. If you're not adding it already, a little salt should prevent mold for at least a little while.
    – senschen
    Commented Mar 29, 2017 at 17:09

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I make butter spreadable-from-the-fridge by adding grapeseed oil (recipe here -- 1:1 ratio for very soft "butter") and blending in a food processor for a smooth consistency.

This is done after the butter is churned, or after leaving store-bought sticks to come to room temperature. Pretty much any oil can work for this, but a neutral-flavored oil will keep the mixture tasting like butter.

I don't recommend using this for anything besides buttering bread; changing the consistency in this way can affect baked goods.

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