Recipe: Spreadable Butter

Feb 8, 2015 by     8 Comments    Posted under: Cooking 101, Other Recipes, Recipes
Homemade Spreadable Butter

Homemade Spreadable Butter

Have you been over paying for spreadable butter from the grocery store?  Are you like me and have repeatedly done so in order to have something instead of margarine to easily spread on your toast?  Well those days are over!  Making your own spreadable butter at home is stupid easy, and is a fraction of the cost of buying it from the store.  It’s just a combination of butter and oil; the oil preventing the butter from getting rock hard when chilled in the fridge.  Butter giants like Challenge and Land O Lakes are tripling their butter profits off the stuff.  But now thanks to The Bald Gourmet, you won’t over pay for butter again!

Making Spreadable Butter at Home is Much Cheaper

The economics are a bit startling.  I pay around $3.68 for 15 ounces of Land O Lakes Spreadable Butter.  That’s $0.25 per ounce.  To make 12 ounces of Spreadable Butter at home, it costs only between $1.00 and $2.00, depending on the price of unsalted butter in your area.  That’s between $0.08 to $0.17 per ounce.  Financially, this is a no brainer.

How Easy is it to Make Spreadable Butter at Home?

Seriously, it couldn’t be any simpler.  All you need to do is blend unsalted butter, oil, and salt together, then stick it in the fridge.  Sooo easy!

How to Make Spreadable Butter

Homemade spreadable butter is cheap and easy to make, and the easily spreadable goodness is exceptional on toast.  Here’s what you will need to make it:

  • 1 cup/8 ounces (2 sticks) unsalted butter, room temperature
  • 1/2 cup (4 ounces) oil, such as canola or extra light olive oil
  • 1/2 teaspoon salt

Place the room temperature butter in a small mixing container.  I used my old store-bought spreadable butter container.

Place Butter in Small Mixing Container

Place Butter in Small Mixing Container

Add the oil and salt.

Using an electric mixer or hand whisk, mix the ingredients together until fluffy and well incorporated.

Mix Butter with Oil and Salt

Mix Butter with Oil and Salt

Cover and place in the refrigerator.  Once cold, it will set into a perfect firm spreadable butter.

Perfect Cold Spreadable Butter

Perfect Cold Spreadable Butter

Spreading Cold Spreadable Butter

Spreading Cold Spreadable Butter

Your spreadable butter will keep for a long while (like 2 months) in the refrigerator.

Use it on toast, bread, pancakes, crackers, or whatever else you need an easily spreadable butter for.  Heck, you can cook with the stuff too.  The oil will help to prevent the butter from burning just like when you add oil to the pan first before adding butter when cooking.  I used to complain to my wife when she would cook with our expensive Land O Lakes spreadable butter, but no longer!  Cook away dear, cook away!

If you want to get creative, add some herbs, or garlic, or even blueberries to the butter while you mix it for a flavorful buttery spread!

Recipe by Jothan Yeager, Feb 2015

 

The Bald Gourmet develops the perfect ratio of butter, oil, and salt for delicious, easy to make, inexpensive spreadable butter.

 

4.3 from 3 reviews

Recipe: Spreadable Butter
 
Prep time

Total time

 

Homemade spreadable butter is cheap and easy to make, and the easily spreadable goodness is exceptional on toast. It is much better than the expensive store-bought versions.
Author:
Servings: 12 ounces

Ingredients
  • 1 cup/8 ounces (2 sticks) unsalted butter, room temperature
  • ½ cup (4 ounces) oil, such as canola or extra light olive oil
  • ½ teaspoon salt

Instructions
  1. Place the room temperature butter in a small mixing container. I used my old store-bought spreadable butter container.
  2. Add the oil and salt.
  3. Using an electric mixer or hand whisk, mix the ingredients together until fluffy and well incorporated.
  4. Cover and place in the refrigerator. It will keep for a long while (like 2 months).

Notes
Use on toast, bread, pancakes, crackers, or whatever else you need an easily spreadable butter for. You can cook with spreadable butter too, as the oil will help to prevent the butter from burning just like when you add oil to the pan first before adding butter when cooking.

For an alternate treat, add herbs, garlic, or even blueberries for a flavored butter spread.

8 Comments + Add Comment

  • I would only buy Smart Balance spreadable butter when my store had it BOGO, which was about every six months I guess. I would just keep in freezer until I ran out and hopefully there would be another sale soon. However, recently the Smart Balance brand tastes “different”, so I have been making my own. It is very simple! Thanks.

    • Happy Holidays Donna! Thanks for sharing your success in making spreadable butter. Glad our post was useful.

  • Hi Jothan…this was a heads up for me – thanks! I had been thinking about making spreadable butter every time I stop to buy a carton…now will do so. I was glad to have your proportions; I will be using olive oil. Extra virgin is what I keep on hand. I will look for the light oil as you suggested.
    I love to make substitute items from scratch. They always taste better, and doing it makes me feel more in control of my life. Love your chatty, down home website!

    • Thanks Fredrica!

  • I am almost embarrassed that it never occurred to me to just make it at home.

    Thanks for sharing!

    No more shall the toast be torn! NO MORE will the bread cry out when I coat it with golden delicious! NO MORE will be microwave be the start of spreadable butter!

    • LOL. Thanks for the comment Michael.

  • I keep my butter (I use sweet cream, or salted) in a covered Pyrex dish on the counter. I learned this from my Grandma and haven’t had any problems yet. It turns out very spreadable and is not cold. The only time I add oil is when I am spreading the butter when I toast bread for sandwiches, garlic bread, etc.

    There are only two drawbacks:

    1. On really hot days the butter may get really soft (think Boise at 95+) and you must keep it away from windows.

    2. On really cold days like we had last November, the butter was a little harder. I guess because inside at night my house cools to about 62, or so.

    • Thanks for the comment David. Keeping butter on the counter works great, as you mentioned. I just got tired of the messy butter dish back when I had roommates. Plus, I don’t eat enough butter to go through it quickly enough, so I turned to refrigerating instead. Great tip though. Thanks for sharing.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.