Growing up, we didn’t keep butter in the refrigerator… we liked the spreadable texture of room temperature butter. A stick of salted butter was stored in a covered butter dish on the counter, available to anybody who wanted a smear on toast. It’s the old fashioned way, the way my grandma did it and her grandma before her. I’d spread it on my whole grain toast each morning (the way I usually start my day), watching that gorgeous yellow butter melt into the nooks and crannies of my golden slice of toast. Heaven.
When I got to college, I noticed that my friends all kept their butter in the refrigerator. I was perplexed. Why would you want to do that? Butter won’t spread straight from the fridge. It’s hard and cold, not soft and melty. They cited food safety as a concern– the refrigerator, they claimed, was safer for storing butter. I tried to jump on the chilled butter bandwagon, but it didn’t work for me. It was too hard, wouldn’t melt fast enough, and more often than not left a big chunk of semi-soft butter in the middle of my toast. Blech.
While searching for an alternative I transitioned to margarine, which was spreadable and salty and fine, but not as yummy as butter. I was willing to compromise– the “spreadable” factor was most important for me. Then I learned about the many health concerns attached to most margarines on the market. They’re heavily processed and many contain trans fat, which increases blood cholesterol and the risk of heart disease. Yuck. While butter substitutes are good for certain things, like cooking dairy-free or serving with a kosher meat meal, I vastly prefer the flavor of natural butter. Over time I found some healthier butter substitutes, like Organic Earth Balance Buttery Spread. Trouble is most of them contain soy, which negatively effects my hormones.
I yearned to take my good old fashioned butter back to room temperature for that easy spreading texture… and really, there’s no reason not to have it that way. Butter will last for about 3 weeks in a covered butter dish at room temperature before it turns rancid. Even after it turns rancid, the taste is bad, but it won’t make you sick (though honestly, who wants to eat anything with the adjective “rancid” attached to it?). I bought a covered butter dish from a local vintage market and returned to my roots, keeping my butter at room temperature again. Unfortunately I’m the only butter fan in my house, and sometimes the stick would go rancid before I had a chance to finish it.
My little jade-colored chicken butter dish.
The solution came in the comments section of another website (for the life of me I can’t remember which one), where people were discussing this subject of room temperature butter. A woman claimed that she made her own spreadable chilled butter by combining room temperature butter, olive oil, and salt. The resulting butter was spreadable straight from the fridge. I loved the idea, so I gave it a try. The first batch wasn’t very successful– it tasted way too much like olive oil. I tried again with a smaller quantity of light olive oil (which is less olive-y tasting). The light olive oil was better in terms of flavor, but it’s really just processed olive oil, sometimes mixed with other vegetable oils.
Eventually I settled on avocado oil, which is a healthy oil choice (less processed than seed oils), and has a nice, neutral flavor. This mixture is perfectly textured straight from the fridge. Nutritionally speaking, this Homemade Spreadable Butter is lower in saturated fat and cholesterol than pure butter. You can adjust the saltiness (and thereby the sodium) to taste. Olive oil will work too, but you should try to find one that has a neutral or buttery flavor profile – and even then, it may give the spreadable butter a hint of olive flavor. That doesn’t bother me, but if you’re looking for a traditional butter flavor, stick to avocado oil!
Now my butter dish sits on my kitchen shelf, a reminder of the good old days. Homemade Spreadable Butter for the win! How do you keep your butter– in the fridge, on the countertop, or not at all?
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Homemade Spreadable Butter
Ingredients
- 1 cup unsalted butter (I prefer organic)
- 3/4 cup avocado oil (you may substitute a neutral-flavored or buttery-flavored olive oil)
- 1/4 teaspoon sea salt, or to taste
NOTES
Instructions
- Let the butter slowly come to room temperature. To speed this process, cut the butter into small chunks and separate them from each other. Do not try to speed things up in the microwave, even at half power... you’ll change the texture of the butter.
- Place the room temperature butter into a food processor along with the oil and sea salt.
- Process the butter, oil and salt for 1-2 minutes, scraping the sides of the processor periodically, till all lumps have disappeared and the mixture is smooth and soft. It will be quite liquid, but don't worry, it will firm up in the fridge.
- Pour the softened butter into a container that can be sealed airtight (like a Tupperware). Refrigerate for 1-2 hours until fully chilled and firm.
- This Homemade Spreadable Butter will last up to 3 months in the refrigerator. It is spreadable straight from the refrigerator. Do not leave the butter at room temperature too long or it will start to separate. If this happens, you can stir the oil back into the butter before refrigerating again.
Melanie S. says
Love this recipe. Its so easy and delicious. I love that I can make it using all organic ingredients.
Chelle says
I do this with Kerrygold butter and robust extra virgin olive oil, because I like the flavor of the olive oil mixed with the Kerrygold butter on my bread.
I actually just take a little storage cup and hand break up the butter and pour some olive oil in and break it up with a fork for about five minutes. It maintains a slightly bumpy consistency, but this is fine since I use it on bread and toast. I love it and it is easy!
Sara says
Hoo, boy! I LOVE this butter! The little chunks are – words fail me.
I never would have thought to do it this way. As a trial, I used a softened stick of butter and 6 Tbl sunflower oil (the olive oil I like is too robust) and mashed and worked it until I thought it was done. It’s in fridge now to see how firmly it will set up.
Thank you so much, Calle!
Emily says
Can’t wait to try this! Not only do I LOVE the taste of real butter, I am intolerant of food coloring. Most spreadable butters out there are not only full of preservatives, but have food coloring so they’re a no-go for me.
However, my problem with real butter is that when left on the counter, it grows mold even before it goes rancid (I guess that’s an encouraging sign that there’s no preservatives, right? 😉 )
I’m going to try this and hopefully solve my butter woes.
Crystal Braddock says
I liked it but thought it was a bit TOO soft. I would never do half butter/half oil, as some have suggested, as I want something a little healthier. One-half cup of any oil, per 2 sticks (1 cup) of your choosing (I used canola), seems to do the trick. It’s firm, but starts getting softer almost as soon as you take it out of the fridge.
Aaron says
I used avocado oil. Not sure if that was wise as it’s pretty solid in the fridge.
Some oils solidify. So people should be careful what oils they use.
And if i’m not mistaken, some olive oils also solidify.
mandy says
Thanks for posting that. I might well have chosen a solidifying oil.
J says
Thank you for the recipe! I was searching the Internet for a spreadable alternative to margarine as My family is trying to transition to as much clean eating as possible. I made this tonight with light olive oil and it tastes wonderful! It’s firming in the fridge now- I did use a little less oil than was called for just for the sake of less fat and calories. But I’m excited to have a real food alternative for my family to use!
Tori Avey says
So happy to hear that J! 🙂
Arthur says
Thanks for the recipe here in New Zealand semi soft is twice the price of hard butter
Jacqueline says
Well in Edmonton, Alberta Canada it is wonderful especially in our 8 months of winter.
schef says
I’ll add this to the to-do list along with the RUM BUTTER!!
The great thing about homemade is you really can do whatever you like with it – add herbs, add spices, hell, you could even make bacon fat butter as long as you use it quick!
Nancy says
I’m so glad I found this! My kids love Land o Lakes spreadable butter but it’s more than I want to spend. Lol! I made some today and it’s in the frig and I can’t wait to see if it passes their taste test! Thank you!!
john h says
used Land O Lakes light butter (2sticks), 3/4 cup grape seed oil pulse 90 seconds.. Perfect!! (no salt added)
Barbara B says
Thankyou so much. I have tried every kind of spreadable butter on the market and nothing is as good as the real thing. I can’t wait to try this recipe.
Barbara
Joshua says
GREAT idea!!
I grew up with a tub of “spread” in the fridge for the longest time (and LOVED the flavor) and continued it as the norm once I had moved out til I started spending a lot of time hanging out with my grandmother. She used REAL butter. She keeps it in a ceramic container, much like your chicken.. Sadly, it stays in the fridge, making it a hassle to enjoy unless prepped. Then I met an old neighbor-lady who changed the way I eat, cook and prep my food (as well as the butter situation)
BUT.. I’m trying to find ways to move from butter to healthier, plant derived cooking fats as I’m pretty liberal with stuff that tastes good (and butter is oh, SO good) and this is a bit more appealing than “butter extract” mixed into olive oil (I really enjoy the flavor of e.v.o.o., just not too sure ’bout the extract)
THANKS Tori!!
Joshua says
OH!!
Here’s a quick tip for ya…
To save yourself from having to transfer the mixed butter: use a Ball or a Kerr jelly jar with a STANDARD mouth (doesn’t work with wide mouth) on a blender. Just add ingredients to the jar and fix the washer, blades and ring just as you would on the pitcher.
And VIOLA.. (much like a magic bullet, but built with quality)
Go to Wal-Mart (their canning aisle is conveniently located RIGHT next to small appliances) to make sure the threads match your blender.
Christie McGinnis says
Joshua, what a great tip. I just tried it with my blender base and a regular mouth pint jar. There is a bit of a gap. No worries. I ordered an extra gasket. I cannot wait to start using canning jars this way.
Thanks!
BJ says
I tried Canola and it was better, but still not the buttery taste I was looking for, I don’t care for olive oil at all, but the grapeseed oil did kind of remind me of olive oil thats been around too long so maybe I just got a bottle that wasn’t as fresh as it should have been. I’ll keep experimenting with it. I love the taste of my fresh home made butter, and like knowing whats in there. My family is impressed with it too.
Tori Avey says
Hi BJ, you might try light olive oil (which has a much less olive-like taste than regular olive oil) and/or use a ratio of less oil to butter. Less oil will make it slightly less spreadable, but it will also cut the oil flavor. Let me know if you find a combo that works for you!
BJ says
I tried the grapeseed oil it left it with a funky taste. Is it possible the oil was bad? It was a new bottle unopened and sealed.
Tori Avey says
BJ, I’m not sure, but it’s possible that you just don’t like the taste of the grapeseed oil. Next time try canola or light olive oil and see if it tastes better to you.
Kathy323 says
I just use the Land of Lakes butter and olive oil combination in the spreadable form. The also make another butter and olive oil combination in the stick form. Even in the spreadable form, it needs to be out for a short time in order to be truly spreadable, but not as long as pure butter. I usually just leave it out, covered, on the counter and it has never gone bad. It tastes wonderful like pure sweet cream butter. I had forgotten how delicious butter is compared to margarine. I never use margarine any more.
sue says
Thank you so much for a delicious healthy alternative to margarine. I made it to exactly as you instructed & it came out perfectly. I’m so excited to see what my kids & sisters think of it. I’ll be passing this on.
Tori Avey says
Great Sue!
Patty says
After reading this article, I made my spreadable butter with unsalted butter and safflower oil. I clarified a pound of butter first which gave me 12 oz., then mixed in 8 oz. of oil. We always leave a stick of butter out for handy use and it never spoils, but I wanted to have the spreadable butter especially for the outsides of panini and quesadillas, and for sauteed dishes. Clarifying butter and adding oil not only keeps it soft, but prevents burning of milk solids. It can be brushed right onto veggies you want to grill, and oils up the griddle without waste. Thank you for the information!
Tori Avey says
You’re welcome Patty! Glad I could help.
David says
I bet this would make an AWESOME spread with a drop of honey and cinnamon in it. The Texas Roadhouse Cafe (chain of steak houses owned at least partially by Willie Nelson) serves that with their rolls, and it’s delish. But, making it at home means it’s hard as a rock. I expect your recipe will be MUCH better!
THANK YOU!!!
Candice says
I tried this for the first time today. Very impressed to say the least. I love spreadable butter but it is pricey here. I used a whole pound of salted butter and 1 cup of virgin olive oil. It worked fabulously and I will do this from now on. Butter in Canada costs around $4/pound unless a great sale comes around. Olive oil costs $6-$7 a litre. I will buy butter in bulk when on sale and freeze it till I need it. Thanks again for posting this great idea.
Tori Avey says
You’re welcome Candice, glad it was helpful!
BJ says
TY so much, I was on a mission to make my own butter and make it spreadable. I don’t like the flavor of olive oil so finding the recipes to mix half oil and half butter weren’t appealing to me. I knew there was such thing as grape seed oil but had no idea it was tasteless. I had contemplated coconut oil but was afraid the flavor might taste a little off. You have helped me a great deal. Thank You for sharing. Now to find some grape seed oil is my next mission. After I read that margarine was product devised to fatten up turkeys, and chemical process of it, I decided butter is the only way I want to go. Then when I got my vitamix it seemed right to make my own since cream is abundant here and I know whats in that cream. But still there was the spreadability issue. Let me say Thank You one more time.