Making Homemade Soft, Spreadable Butter. Recipe

Making Homemade Margarine, Using Butter and Oil. Recipe


For several years we have made our own soft spreadable butter to use on our sandwiches in place for margarine. Even though we keep it in our refrigerator, it stays soft, unlike regular hard butter. It is ready for use at any time. This homemade “margarine” is very convenient to use, and has also saved us money by stretching our butter to last twice as long.

I grew up using margarine to spread on my sandwiches. It was nice and convenient to be able to grab the tub of soft spread right from the fridge and use it without crumbling my slice of bread. It was also believed that margarine was better for us. After I grew up, I have come to believe that butter is better for us than margarine; one of the reasons is that processing is kept to a minimum, and it is therefor a much more natural product, unlike margarine. That doesn’t mean that every natural product is good for you, but being that margarine is highly processed, altered, and in my opinion not natural in any way, I can’t see how margarine can be better for the body than butter.

When we first started using butter for our sandwiches in place for margarine, we would keep some on the counter top in order to keep it soft. Hard butter could be such a frustration, as the bread would crumble in the effort of spreading. We then found that we could easily make our own homemade soft-to-spread butter to keep in the refrigerator. It really is quite simple; we use equal amounts of butter and vegetable oil, and add a little salt to it.


Here’s how I make the soft spreadable butter quickly and easily:

I like to make a fairly large amount of this great tasting butter for our family, so I double the recipe and use 4 cups of butter, and leave that to soften in a bowl for several hours or overnight. I add an equal amount of canola oil or light tasting olive oil. I have found regular olive oil to flavor the butter too much, so we prefer to use light tasting oil. I also add 1 1/2 tsp of salt, preferably kosher. Since kosher salt can be very different from one brand to the next, it is a good idea to try a little bit at a time until you have found what works for you.

When the butter is completely soft, I whip these ingredients together, using a stick blender, until completely smooth.

Our stick blender is a Braun, but is many years old. If it should die on me, I’ll probably get the one in this link, as it has much better reviews than the Braun on Amazon that is the most similar to mine. If you don’t own a stick blender, you might be able to use a regular blender as well, or possibly even a hand mixer.

After mixing, I simply pour the butter blend into containers and refrigerate. I love these Rubbermaid Lunchbox Containers from Amazon for this purpose; they are nicely stackable and look pretty, too.

This butter will firm up when refrigerated, but is quite soft when you cut into it. It spreads easily, especially if left in room temperature for a minute or two. It will continue to soften until runny, but firms up again once you place it back into the refrigerator. This recipe is quick and easy, and allows you to make homemade spreadable butter similar to margarine, but using more natural ingredients in the process.




4.7 from 3 reviews
Making Homemade Soft, Spreadable Butter. Recipe
This butter spread stays soft even when refrigerated, and can be used in place for margarine.
  • 2 c butter
  • 2 c canola oil or other light tasting oil
  • 1½ tsp salt
  1. Leave butter to soften for several hours or overnight.
  2. Blend together butter, oil, and salt.
  3. Pour into containers and refrigerate.


About Terese

14 Responses to “Making Homemade Soft, Spreadable Butter. Recipe”

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  1. Thank you Terese,
    yes it truly is a on going issue in the winter to spread the butter so will try this!!!

  2. Can you freeze the spredable butter/

    • Terese says:

      Yes, you certainly could freeze it, should not be a problem at all. It will, however, last you a while in the refrigerator as well; look at the expiration date on the butter you use, and use that date to know how long your spreadable butter will last.

  3. Becky says:

    You can also purchase butter crocks that you keep on your counter for butter and it is soft and spreadable.

    • Terese says:

      Thanks for the suggestion! I do like to keep some on the counter as well; otherwise, this recipe helps to stretch the butter further, which can be helpful.

  4. Jen Nyce says:


    Can you use this for baking in recipes calling for butter?

    • Terese says:

      Probably not, unless the recipe will be OK with using oil instead of butter. Since this mix is half butter and half oil, it might work in some recipes, but oil and butter are very different from each other and will not give the same results. In cookies, for example, butter stays firm for a little while before it melts, while oil is a liquid right from the start, so it will affect how the cookies spread.

  5. Talian says:

    As a note about butter versus margarine… margarine is far better for you than butter. The carbon chains are different from each other, with butter being saturated and straight, whereas margarine is unsaturated and has a kink in its carbon chain (which is where the body breaks it apart to digest it; since butter doesn’t have that, it’s very difficult for the body to process, which is why it can stick to artery walls easier and build up at a high rate). This video explains carbohydrates, lipids, and protein very simply so you can see why on a molecular level: The lipid part starts just after the 7 minute mark. As as a note BOTH butter and margarine can be potent with artificial chemicals… consumer beware. Just because it’s more “natural”, doesn’t mean it can’t have unnatural additives or be very very bad for you in general. Lower blood pressure for the win!

    • Terese says:

      Thank you for your reply; personally I have read too much of the opposite, so it will take an awful lot to convince me at this point that margarine is better for you than butter. Margarine is extremely processed, and while I understand that a natural product isn’t always good for you, I do believe that butter all in all is more good for you in moderate amounts than margarine is. But I do appreciate your input, I just respectfully disagree. :)

  6. Laura says:

    I made this with 1 cup of vegetable oil and 1 cup of coconut oil. It is rich, creamy and delicious! Thank you for this recipe.

  7. Carissa says:

    Love your recipe, might I recommend that you switch the canola oil to say…… macademia, that is a light tasting oil, I’ve been recommended to use a olive oil (not cold pressed cos that will make it green), this way you avoid all of the trans fats and omega 6’s that cause inflammation in the body… with “vegetable” oils such as canola. there is a lot of data to back that up and I recommend you read up on it if you weren’t aware already :)
    All the best and thank you for posting this :)

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