This spread stays soft in the refrigerator and has lower saturated fat than the same amount of butter, so it's better (than) butter!
2 T water
1/2 t salt
1/4 t lecithin
2 T dry skim milk powder
2 sticks softened butter
1 cup safflower/soy/corn/etc. oil
Put water and salt in blender first to dissolve salt. Then add the rest and blend until smooth. Pour into containers and refrigerate. It will be a soft solid when cold, but turns back to liquid if left at room temp.