Making your own spreadable butter at home is easy and delicious! Just two ingredients and you’ll have delicious butter that is easy to spread.
I’ve been making my own spreadable butter for about a year now. I started after trying some absolutely delicious spreadable butter I bought at the grocery store. It was simply a combination of butter and olive oil, but that real butter flavor was irreplaceable.
Prior to that, I had been using margarine to spread on my toast and sandwiches, and butter for baking and cooking. I want to make it very clear that I have no problems whatsoever with the nutritional aspects of margarine. It has gotten a bad rap over the last decade or so, which is unwarranted now that trans fats are not used. After all, margarine is lower in saturated fat than butter, and it’s spreadability makes it a lot more convenient.
But compared to butter, I just don’t find margarine to be as tasty. Enter Spreadable Butter, which just might be the best of both worlds.
Why should you make spreadable butter?
Making your own spreadable butter at home has lots of benefits:
- It can be cheaper than buying store bought spreadable butter
- It tastes better than margarine
- It has less saturated (unhealthy) fat, and more heart healthy fats than butter
- You can control how much salt is added to it
- It’s more convenient than using butter because it’s easy to spread straight out of the fridge
- You can keep it in the fridge all the time, so it lasts longer than keeping butter at room temperature, which can go rancid quickly
How do you make spreadable butter?
Making spreadable butter is easy! All you need is 2 (or 3) ingredients:
- Butter (salted or unsalted)
- Canola or other neutral flavored oil
- Salt (if using unsalted butter and you want your spreadable butter to be salted)
Making spreadable butter simply involves mixing these ingredients together until the mixture is smooth.
How do you use spreadable butter?
The best way to use spreadable butter is as a spread for toast, bread, or other baked goods. However, it can also be used to replace butter or margarine in many recipes in a 1:1 ratio. However, don’t try to use spreadable butter in pastry recipes that require chilled butter (like pie dough, biscuits, or scones).
Spreadable Butter Nutrition Notes:
Compared to regular butter, this homemade spreadable butter has less saturated fat, naturally occurring trans fats, and cholesterol. It has more unsaturated (heart healthy) fats. The amounts of total fat and calories are roughly the same as regular butter.
Overall, if you are trying to choose more heart healthy fats, or following a Mediterranean diet but still want the flavor of butter, making your own spreadable butter is a good choice.
Want more homemade condiment recipes?
Homemade Spreadable Butter
- 1 pound salted butter, softened at room temperature (see note)
- 1 1/2 cups neutral flavored oil (eg. canola or vegetable oil)
- Place the softened butter in a food processor or bowl of a stand mixer. Mix until the butter is very soft and at a whipped consistency.
- Add the salt (if using) and slowly drizzle in the oil with the food processor running. Once the oil is added, scrape down the sides of the bowl as needed and mix again until the mixture is a smooth consistency (it will be runny).
- Pour into large airtight container and chill completely. Store in the fridge for up to 1 month (if you think it will take you longer to use this amount of spreadable butter, pour into two smaller containers and store one in the freezer). Use as needed replace butter/margarine as a spread, or in recipes.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.