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.
- 2 c butter
- 2 c canola oil or other light tasting oil
- 1½ tsp salt
- Leave butter to soften for several hours or overnight.
- Blend together butter, oil, and salt.
- Pour into containers and refrigerate.