1 lb. inexpensive butter
4 oz. cream cheese
1 sm. can (5.33 oz.) evaporated milk

Mix softened butter and cream cheese at room temperature. Add milk and work with a spoon or use a hand mixer. Do not use a blender. Work well until all moisture is worked out. Keeps in refrigerator for about 3 weeks. Freezes well.

I use my hand and printed mine with my butter mold. You will be surprised at how much it tastes like real butter.