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
- 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.