Ok, we’re about to talk about a very important topic in this day and age…Spreadable butter.
And you’re about to learn all about how you can make homemade spreadable butter in just 3 easy steps. Now, before I had four kids, I used to make spreadable butter all the time. Why? Because homemade spreadable butter is just so simple to make, and it is stinkin’ delicious!
But I guess I got lazy, so I started buying this product at my local Aldi that’s just called “spreadable butter”. It’s real butter, but it’s super smooth and spreadable because they also add canola oil to it. In the past, I haven’t really known how I felt about canola oil. But the more I read, the more I don’t like it. And now I know that I just don’t really want to feed it to my family. That’s a choice you get to make yourself, but for me – I just don’t like it. So, after this tub is gone, we’ll go back to the basics.
One other thing – just say NO to margarine. If you have margarine in your home, run to your fridge right now and throw it away and never buy it again. You don’t even want to know what’s in it, girl.
And you might want to know I do have a butter crock where I keep my butter at room temperature, and that’s nice and all. But here’s the thing. And this is weird I know, but are you ready for it… I like cold butter – straight-from-the-fridge kind of cold butter. There’s something about a muffin still warm from the oven or a toasted homemade English Muffin with cold butter on top. I mean, the way it melts – it’s magical, just magical. And this homemade spreadable butter is just beautiful. It’s nice and cold, but still soft and spreadable right out of the refrigerator.
For this homemade spreadable butter you will only need two ingredients and your food processor or blender. We are just going to combine two healthy fats: butter and oil. And seriously, that’s it. This homemade spreadable butter recipe couldn’t be easier. But there are a few things to know before you get started:
- Use salted butter in this recipe if you can. If not, you may need to add a pinch of salt. I just love salted butter – it’s my thing. I always buy salted butter. And now my Aldi is carrying Kerrygold butter! Way to go Aldi, way to go. Game. Changer.
- Do NOT put your butter in the microwave to soften it. I know you will be tempted to, but don’t do it. It messes the whole thing up.
- Use a flavorless, odorless oil that is a liquid at room temperature. I prefer grapeseed oil or avocado oil. You could also use fractionated coconut oil, but don’t try to use regular coconut oil because it will turn as hard as brick in the fridge. Some of you are going to want to use olive oil. That’s fine for you – it really is. I have tried really hard to like olive oil, but I just don’t. I mean, I’ve tried every kind of olive oil: light. not light, extra virgin, not virgin. Basically, I’ve tried every kind of olive oil under the sun and I just don’t like it. I know some of you dip your crusty bread in your olive oil and spices, but its just gross. I just love grapeseed oil and you can get it anywhere; I get mine at Walmart for just a few bucks. I even thought I hated homemade mayonnaise but when I tried it with grapeseed oil it was actually pretty yummy.
So are you ready to make some homemade spreadable butter!? If you want to flavor your homemade spreadable butter, you can add garlic or onion powder, herbs or spice, honey, or even fresh strawberries.
Homemade Spreadable Butter
Ingredients:
- 1 cup salted butter (2 sticks)
- 2/3 cup grapeseed oil (or other light tasting oil that is liquid at room temperature)
- Leave butter out on your counter to soften for several hours.
- Using your blender or food processor, blend together butter and oil.
- Pour the butter into desired container and refrigerate.
I just leave my butter on the counter. I must use it quickly because it has never gone bad on me and is always spreadable.
Yes, it won’t go bad too quickly. It just depends on if you like your butter warm or cold when spreading. There’s something nice about cool butter on warm toast. Mmmm, now I’m hungry 🙂
— Julie, HH Team
I’ve been doing this for years, since I got my Vitamix. I use a bit less oil in mine, but that’s what we like. My only problem is over mixing. If I walk away from my blender it’s always over mixed, and that ruins spreadable butter! It makes it all airy and bubbly. YUCK!!! Watch your butter ladies so you don’t make my mistake. (It only takes one time to learn your lesson.)
Ooh – thanks for the tip Destiny! That’s good to know.
— Julie, HH Team
This is genius! Going to give it a try!
Thanks! Hope you like it, Jill!
— Julie, HH Team
I am going to try this as soon as I can get some decent oil. We bought butter the other day but I always forget that I need to soften it a bit so it is spreadable and then I have to rethink the snack or meal or whatever because i ain’t got time to wait for that. 😛
Also. I totally read #1 as You carry butter in your purse. I was not phased by that (much) because my MiL totally carried a bottle of HP Bold in hers once and pulled it out in diner for her fries. She flat out denies it ever happened 10 years later, but Troy and I; we know the truth.
Thanks for the comment! So glad you’re going to give it a try. And ha, I would carry it in my purse but that might get messy. 😉
— Julie, HH Team
I would totally carry butter in my purse. I’m not sure why I never thought of it before!
haha 🙂
I’ve been making this for years! Use it in my baking, too!! My aunt taught me her recipe — I just use 1 cup of EVOO to 1 lb of salted butter. She used to call it “better butter”…
Is it even possible to make butter better? 😉 Thanks Sandy!
— Julie, HH Team
GIRL! I never thought of this! You’re brilliant. You already knew that.
That butter shirt – I want one as a gym top, lol.
LOL!! Thanks Steph! It’s easy too – and soo good!
— Julie HH Team
I know you are going to say we can’t be friends – but I am not a fan of the taste of butter. But I really like the taste of margarine. But I am trying to use less margarine and use only butter. But the struggle is real. I’ve even paid $$ for the Kerrygold after you mentioned it. Still not a fan of butter. And it’s salted. But I’m trying.
On an olive oil note – I could never stand the “dip bread in olive oil” either because my father was a Pentecostal preacher and olive oil is intended for anointing. 🙂 I just could never adjust my taste buds to liking the flavor. But I have found a “light” version that I can tolerate very well – even dipping bread in it. It doesn’t have the flashback of church for me. (Not that there is ANY thing wrong in church flashbacks – I’m an active Pentecostal!! but I prefer not have flashbacks while eating LOL)
Thanks for the comment, Rachel. We won’t hold it against you. But you really should try this recipe with grapeseed oil – I think you’ll be pleasantly surprised.
— Julie, HH Team
Yes! Julie is right…when you whip it with the oil, I think you’ll get the margarine “taste” that you like. 🙂 And we can still totally be friends.