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.

If you do try this recipe, I would really appreciate a quick comment with a star rating (option found immediately under each recipe). It helps me out tremendously! Thanks in advance!

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 than real butter. After I grew up, I have come to believe that it’s the opposite way, butter being the healthier alternative as it is a natural product, unlike the heavily processed margarine. That doesn’t mean every natural product is good for you, but being that margarine ingredients after processing are altered, and in my opinion not natural in any way, I can’t see how margarine can possibly be better for the body than butter, or equal to it.

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. So, first I’ll show you how to make the homemade margarine alternative, then I’ll also show you a way to keep pure butter soft, clean, and fresh right on the counter.


How to Make 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 (also called immersion or hand 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.



A Butter Crock Alternative

Even though the rest of my family prefers my homemade, spreadable butter, I still prefer to use it pure and unmixed. As a solution for keeping my pure butter soft, I have purchased a beautiful butter crock that allows me to keep it soft and fresh on the counter top for a week or more, as the crock uses a water-seal to protect it. Softened butter is scooped into the crock itself, which is inverted into the outer bowl, which holds a small amount of water. The water creates a seal around the outside of the butter crock without touching the butter itself, keeping it fresh. I use mine all the time, and I’m very happy with this particular crock as it holds almost 2 sticks of butter, unlike the majority of other butter crocks which only hold one. It also looks beautiful and comes in several different colors. Here’s another very pretty one.


All in all, keeping butter soft and spreadable while still in the refrigerator is easy when you mix it with oil and a little salt, and it can be a great money saver as well. Please comment and rate this recipe if you try it; option is found immediately under the recipe. Thank you!!


4.7 from 12 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

39 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 🙂

  8. gary says:

    I am intrigued by this recipe. I use the Land****ke products and I am quite happy with it. I want to see if I can not only make it but make a better product. I also appreciate the comments. I am glad we can freeze this. Also the empty containers we have left over, can be washed and re used. As I take my first step to being a happy homemaker, l look forward to see how this turns out. Gary

  9. Mia says:

    Awesome! Thanks!

  10. Karri says:

    I use half Olive oil and half canola oil. I always make two batches, one regular and one using garlic salt instead of regular salt, or for special occasions I use garlic infused oil. The garlic butter is great on garlic bread, or my family’s favorite, garlic cheddar biscuits.

  11. Sheri says:

    EASY! Thank you for sharing. I will try it tommorrow.

  12. Chuck Gabler says:

    After a church dinner I “inherited a lot of stick margarine.” A lot I will use for baking but the rest is partly used and off the tables and I want to make it spreadable for toast etc. I feel if I use your recipe I should perhaps only use 1 cup oil so it doesn’t get runny. How does that sound to you??

    • Terese says:

      Well, when it comes to margarine, this is already a very processed product that contains a lot of hardened oil, so I am not sure how well you can mix in more oil. You can probably mix in some, but I honestly don’t know how it will do and how much you would want to add. In my post I am specifically referring to real butter, and margarine is different. You may be able to just leave it on the counter to soften without adding anything. I’m sure it will keep pretty well, I don’t think it is as perishable as butter since it’s mostly oil and little or no dairy. Hope that helps!

  13. Many years ago I was a stay @ home mother of 2 sons. I joined a food co-op. At that time I got a recipe for a “better butter” spread, much healthier than a processed margarine product & easier to use for spreading on toast, muffins etc. **I had difficulty getting the balance of butter to oil for the desired consistency for spreading. **I am delighted to find this recipe with ratios, preparation instructions & storage suggestions. I AM DELIGHTED!! Thank you so much. 😃

  14. Valerie A McKay says:

    I have always wanted a butter keeper but all the ones I’ve seen were too pricey. Just found this one from Walmart for $6.99, which I plan to purchase:

    Stoneware Butter Keeper –

    However I also plan to make your spreadable butter recipe, which should save money as well. We’re in a real financial bind right now, so I have to use butter sparingly, and only when what I’ve cooked requires that real butter taste!

    Thanks for this recipe, I found several, but yours seems simpler than others, and makes me want to give it a try!

    • Terese says:

      I’m glad I could simplify things for you! And thank you for that butter keeper link, that’s a very good price! I wonder how much it holds? Thank you for your comment!

  15. Jackie says:

    Hi I’ve never been a fan of margarine, so was looking up how to make your own spreadable butter and came across your post. How easy and the result is a lovely, creamy spread. I used my kitchen mixer so only took about 10 seconds to combine. It’s great to be able to make this product at home with minimum effort – especially as the semisoft butter I was buying was expensive!

  16. MARGRET says:

    i learned to make fresh butter with fresh cream….to make it softer i should just add the same amount or less of olive oil if i understood well….thanks so much for your tips

    • Terese says:

      Same amount, yes, but if you want to use olive oil make sure to use light tasting. Virgin or extra virgin tastes too strong. Thank you for your comment and rating, I really appreciate it!

  17. Pam says:

    Thanks for sharing your recipe. I’ve been buying butter softened with olive oil and salt. Love the product but expensive.becaue I love butter on. everything. Your recipie is perfect!

  18. Margarette says:

    Can I remix one day old home made butter to make it softer

  19. Patsy says:

    Can I use peanut oil I can’t have soy

    • Terese says:

      I would think so, but I’m not very familiar with peanut oil and not sure if it will leave an after taste. Could you use canola oil? That works very well and has a neutral flavor.

  20. Jenna B says:

    So excited to try this!

  21. Diane Boyd says:

    I want to make a garlic parmesan spread. Would this work for that?

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