Methods of making a squeezable spread containing butter

A method of making a butter food product, the method comprising:

• combining, with heating, butter, canola oil, palm oil, and an emulsifier to prepare an oil fraction;
• combining, with heating, water, cream, buttermilk powder, and at least one preservative to prepare an aqueous fraction;
• adding the heated aqueous fraction to the heated oil fraction;
• blending the heated aqueous fraction and the heated oil fraction to produce an emulsion;
• and
• cooling the emulsion while continuously agitating the emulsion to form the butter food product,
• wherein the butter is present at about 7 weight percent to about 18 weight percent of the butter food product,
• wherein the canola oil is present at about 42 weight percent to about 56 weight percent of the butter food product,
• wherein the palm oil is present at greater than 0.5 weight percent of the butter food product,
• wherein the emulsifier is present at about 0.25 weight percent to about 0.45 weight percent of the butter food product,
• wherein the cream is present at about 2 weight percent to about 15 weight percent of the butter food product, and
• wherein the buttermilk powder is present at about 0.2 weight percent to about 2.0 weight percent of the butter food product.