Created by dienia b on March 15, 2016
Step 1: Get butter and margarine room temp.
Step 2: Mix all but the wine together(can use an electric mixer).
Step 3: This will be a peanut butter texture.
Step 4: Slowly blend in the wine.
Step 5: Empty, tube style, onto saran wrap and roll up.
Step 6: This freezes well and sections can be cut off for use.
Step 7: When you get ready to use,
Step 8: Cut off sections (the smaller the sections the better it nukes).
Step 9: Put in bowl to nuke.
Step 10: Nuke 10 seconds at a time until you see it froth.
Step 11: Stop and serve there as if you allow to go further,
Step 12: The butter will separate.