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spreadable butter

(1 rating)
shescalledkc avatar
Recipe by
Donna Farley
@shescalledkc
Willows, CA

Make your own spreadable butter or you can call it margarine. Just three ingredients butter,canola oil and salt. No preservatives or additives and you can freeze it also. Always wondered what to use all those small storage containers i have in the cupboard. Makes that butter stretch out so is nice on the budget. But do not substitute this mixture in a recipe for cooking it won't work well. I use it for some sauteing and frying eggs etc.

(1 rating)
prep time 10 Min
method Blend

Ingredients For spreadable butter

  • 2 c
    butter
  • 1-3/4 c
    canola oil (other oils may work well some olive oils may have to strong a flavor)
  • 1-1/2 tsp
    salt ( i use kosher) or to your taste.~ note i use sweet butter to start (unsalted) but think even with salted butter you might need some extra salt. do it to youtr tase.
  • ADDITIONAL INGREDIENTS YOU CAN ADD
  • cinnamon and sugar... to taste
  • herbs of choice
  • garlic
  • dryed fruits
  • lots of other possibilities. oh yes going to make some honey vanilla butter next batch to see how that is.
  • NOTE:
  • if it looks too pale add a small drop of yellow food coloring.

How To Make spreadable butter

  • 1
    Allow the butter to soften completely, it needs to be very soft.
  • 2
    Blend the butter, canola oil and salt. The key is whipping air into the butter to get it fluffy. You can I use a handheld Baun type stick mixer for this task.Or a hand mixer or blender or stand mixer would work as well.
  • 3
    It is at this step I add things to flavor the butter. Herbs, garlic, fruit etc. Depending on what I am adding it can be by hand or with the mixer on. Usually do it in the container it is going in if it is just folded in.
  • 4
    Pour into containers and refrigerate or freeze. It will keep the fridge as long as the expiration date on the butter you use. So I put in smaller containers and freeze some as usually there is just me at home.
  • 5
    It will get thin if you leave it out, but will firm right back up in the refrigerator.
  • 6
    Remember do not use in recipes won't work well. I do use it for cooking eggs and sauteing things calling for butter sometimes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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