Make Your Own Spreadable Butter

You’ve seen the little tubs of “spreadable butter” in the dairy case of your supermarket. In fact you may purchase them regularly because they’re just so convenient. If you watch your prices you know the typical spreadable could almost be considered a luxury item. One 8-ounce tub is the equivalent of two sticks of butter.

Most spreadables are part real butter, part canola oil. Others have olive oil or some kind of an oil blend. What all of these spreadables have in common is that they remain perfectly soft, even while refrigerated. 


Today I want to tell you how you can make your own spreadable butter with canola oil for half the price.

Depending on the brand, spreadable butter runs from from about $.30 for store brands to $.50 for name brands, per ounce. Curiously, butter costs just about the same per ounce ($.30 to $.50) unless you buy it in bulk at Sam’s or Costco, while canola oil comes in as low as $.08 an ounce.

The ratio of butter to oil in a good spreadable is two parts butter to one part oil. That can bring the price down to around $.25 an ounce. Since I don’t pay full price for groceries (I wait for things to go on sale whenever possible) I make spreadable butter for around
$.15 an ounce. Your mileage may vary. 

Making your own spreadable butter is so easy, it’s nearly embarrassing: 

Place two sticks of room temperature butter into the bowl of your your stand mixer (or any bowl if you use a hand mixer). Using the whip attachment, whip the butter until it is smooth, about one minute. Add 1/2 cup of your oil of choice. Whip on med-high for another minute. That’s it. You’re done. 

Store your spreadable butter in a clean container that has a lid. Finally a good use for all of those spreadable butter tubs you’ve been hoarding. 

If you buy your butter and oil when they are on sale, you really can make your own spreadable butter for about half the price of the commercial brands. And as a bonus, you get the know exactly what’s in the spreadable you make yourself!



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  • Cath

    Room temperature butter IS spreadable butter. We take one stick, put it on a clear glass butter dish with a lid and leave it on the counter. It lasts us about a week. We’ve been doing this for more than 20 years and not once has the butter gone bad.

  • Betty

    We leave our butter out on the counter all the time in a covered glass butter dish. I have been doing this for 20+ years with no problems.

  • marysews

    I’m staying away from canola oil.

    • lgj

      What have I missed hearing?

      • B. in Lee

        Hype. Nothing else.

      • IdiocyAbounds

        Canola oil is is not healthy. NO hype about it

        • Crystal M. Braddock

          The Mayo Clinic says canola oil is safe, and I don’t consider them idiots. You’ve been misinformed. You’re correct in that idiocy abounds, and every group needs a leader.

    • Sheila

      It does say you can use olive oil, too.

    • stevelg

      Good for you, it is pure poison and any nutritional value has been processed out of it anyway. It is the number one export of Canada and the money spent on spinning the virtues of canola oil, is staggering. BTW-Canola is canada oil and it’s a contraction! There is no such thing…

  • Fran

    Would this also work to make spreadable margarine?

    • IdiocyAbounds

      margarine is trans fat and is deadly

  • CJ Songbird

    I’ve been making spreadable butter with safflower oil for years. It has a lovely light taste and was recommended by a cardiologist. I don’t cook with my butter blend though, it tends to pop and splatter. For cooking I use regular butter or olive oil. I dislike the taste of butter that’s been left out on the counter.

  • IdiocyAbounds

    Real butter does not go bad at room temperature. and Canola oil is horribly bad for you. If you do not like the taste of room temp butter, you can do this with virgin olive oil. just do not use canola or safflower or any other vegetable oil

  • Guest

    Does this get put in the fridge or can you leave it on the counteré

    • edie

      The ide is to have refrigerated butter that you can spread. I can’t understand why you wouldn’t just keep a stick of butter on the counter in the butter dish, but it takes all kinds.

  • Judi

    Does this get put in the fridge or stay on the counter.

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  • JoCo

    I enjoy this blog but I don’t get this article. Butter in its natural state, room temperature, is very spreadable. Why would we cheapskates want to go to the added expense, time and energy to mix in a (controversial) ingredient and then have to clean up a messy mixer, bowl, utensils etc. It would seem we are being dictated to by the food industry(?) that the inside of a refrigerator is some kind of required temperature. I live in a hot country and even in the hottest months, my butter in its tupperware container, left out on the counter, has never spoiled.

  • Diana

    I started doing this because I have gone organic. Organic butter is already more and organic spread is ridiculous. So I make my own organic spreadable that comes close to the cost of the regular spreadable butter/per ounce, that I used to buy.

  • Harlean Greathouse

    I have been doing this for years with butter and olive oil. But I mix mine 50-50 (1 cup oil to 1 cup butter.) I do this to help control my cholesterol. It cuts the butterfat in half and olive oil is a “good” fat. Land O’ Lakes starting selling this product a few years ago. Yes, it is, it is rather messy to make, but I use my food processor and do 2 pounds at a time, and store it in covered containers in the fridge. At room temperature it is “pourable” and from the fridge, it is spreadable.

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  • Ed

    Great – but why would you want to use Canola oil though, the whole point of doing this is to not use that unhealthy GM rapeseed rubbish!