Creating your own spreadable butter offers a multitude of advantages that enhance both convenience and quality:

• It can be cheaper than buying it from the store: Pre-made spreadable butter, especially those premium brands that combine butter and oil, often come with a higher price tag. By purchasing butter and a neutral oil separately, you can often save a significant amount, making it a budget-friendly option for everyday use.
• It tastes better than margarine: For many, the rich, authentic, and complex flavor of real butter is simply unmatched by margarine. Homemade spreadable butter allows you to enjoy that genuine butter taste while still getting the easy spreadability you desire.
• It has less saturated (unhealthy) fat, and more heart-healthy fats than butter: By blending butter with a neutral-flavored oil, you effectively reduce the overall saturated fat content of the spread. This increases the proportion of healthier monounsaturated and polyunsaturated fats, making it a more heart-conscious choice without sacrificing flavor.
• You can control how much salt is added to it: Store-bought spreads can vary widely in their sodium content. When you make your own, you have complete control. Use unsalted butter and add a pinch of salt to taste, or stick with salted butter if you prefer a bolder flavor, giving you the power to tailor it perfectly to your dietary needs and preferences.
• It’s more convenient than using butter because it’s easy to spread straight out of the fridge: This is arguably the biggest selling point! No more waiting for butter to soften, no more tearing up delicate toast or baked goods. This spread is consistently soft and ready to use, whether it’s for a quick breakfast or a last-minute sandwich.
• 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: While some people keep butter on the counter for spreadability, this can lead to quicker spoilage, especially in warmer climates. Homemade spreadable butter remains soft in the fridge, extending its freshness and ensuring it’s always ready when you are.

It’s incredibly easy, requiring only two or three simple ingredients!

Essential Ingredients:

• Butter (salted or unsalted): The foundation of your spread. Ensure it’s softened to room temperature for optimal blending.
• Canola or other neutral flavored oil: This is key to achieving the spreadable consistency and for modifying the fat profile. Canola is a popular choice due to its mild flavor and wide availability.
• Salt (optional, if using unsalted butter and you desire a salted spread): This allows you to customize the flavor. If you start with salted butter, you likely won’t need to add more.

Simple Step-by-Step Process:

The method is as simple as combining these ingredients. You’ll need either a stand mixer or a food processor to achieve a perfectly smooth consistency. Begin by whipping the softened butter until it’s light and fluffy. Then, slowly drizzle in your chosen oil while the mixer or food processor is running, allowing it to fully incorporate. Continue mixing until the entire blend is smooth and uniform. Initially, it will appear quite liquid, but don’t worry—it will solidify beautifully once chilled in the refrigerator, ready to be spread with ease!

The primary and most satisfying use for your homemade spreadable butter is as a luxurious spread. It’s perfect for:

• Toast and bread: The ultimate breakfast companion, melting perfectly without tearing.
• Bagels and English muffins: Spreads into all the nooks and crannies with ease.
• Sandwiches: Creates a smooth, flavorful base for any filling.
• Waffles and pancakes: A delightful topping that enhances flavor.
• Muffins, scones, and other baked goods: Spreads like a dream, even on delicate textures.

Beyond spreading, it can also be used as a 1:1 replacement for butter or margarine in many recipes. Think sautéing vegetables, making sauces, or greasing baking pans. However, it’s crucial to understand its limitations. Do not attempt to use it in pastry recipes that specifically call for chilled, solid butter, such as pie dough, biscuits, or scones. The added oil will change the texture and fat content, preventing these recipes from achieving their desired flaky or crumbly results.

Absolutely! While I typically use canola oil for its affordability, widespread availability, and neutral flavor profile, you have several excellent options depending on your preferences:

Neutral Oils for Classic Butter Flavor:

To ensure your spreadable butter tastes as much like pure butter as possible, I highly recommend using a neutral-flavored oil. These oils will not overpower the delicate taste of the butter. Great choices include:

• Canola Oil: My personal go-to for its neutrality and economic value.
• Vegetable Oil: A common household staple, also very neutral.
• Grapeseed Oil: Light-bodied with a clean finish.
• Avocado Oil: Mild, buttery flavor (can subtly enhance butter) and high smoke point.
• Corn Oil: Another neutral option.
• Safflower Oil: Very mild and often used in spreads.

Exploring Olive Oil:

You can certainly choose to use olive oil, particularly light or extra-virgin olive oil. However, be mindful that olive oil, especially extra-virgin, possesses a distinct fruity or peppery flavor. This can contribute a stronger, more complex taste to your butter, which some people enjoy, but it will deviate from a classic butter flavor profile. If you’re a fan of olive oil’s characteristics, this could be a delicious variation!

Why Avoid Coconut Oil:

I strongly advise against using coconut oil in this recipe. While coconut oil is popular for many uses, it remains solid at room temperature and firm when chilled. Incorporating it into your butter mixture will counteract the goal of spreadability, resulting in a hard, less pliable spread, defeating the purpose of this recipe. Stick to liquid oils for the best results.