A piece of cake sitting on top of a wooden cutting board, with Butter and Bread

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 because they’re just so convenient. And if you watch your prices you know the typical spreadable could almost be considered a luxury item. 

A piece of cake sitting on top of a wooden cutting board, with Butter and Bread

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 for half the price. 

One 8-ounce tub is the equivalent of two sticks of butter. Depending on the brand, spreadable butter runs 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 $.05 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 (1 cup) of room temperature butter into the bowl of 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 (I prefer canola oil because it has a very light flavor and smooth texture). Whip on med-high for another minute. That’s it. You’re done. 

Store your spreadable butter in the refrigerator, 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 both ingredients 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 know exactly what’s in it.


First published: 5-08-14; Updated and republished 11-06-19


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19 replies
  1. Kathleen says:

    I tried this because I want to buy less plastic. So I whipped the butter in the mixer and it was already pretty soft so I poured the oil in slowly and just used 1/4 cup… that seemed to be plenty… and it was. I didn’t even try the 1/2 cup of oil. It seems like that would make it absolutely runny. Does it?

    • Janice says:

      My mixture was very runny upon mixing, practically a liquid. However it firmed up perfectly when placed in the refrigerator. This is a great solution for us because (1) it taste good, (2) I know the exact ingredients in my food, and (3) it is economical without wasting refrigerator space. We previously purchased large tubs for economy, but they required more refrigerator space. We have always purchased butter at the warehouse club and kept a supply in the freezer.

  2. Margo says:

    I’ve been making my own spreadable butter for over 25 years, but I use a 1 to 1 ratio of oil to butter because it reduces the percentage of saturated fat vs. the healthier fats in the oils. I’ve used various oils – olive, canola, safflower – but currently use a mix of olive oil and avocado oil. I use it in place of regular butter for everything except baking.

  3. Frances Stotts says:

    Mary, would real stick butter mixed with virgin olive oil or maybe coconut oil & have the same effects???
    Btw…love the “everyday cheapskate tips” I receive in my inbox from you daily!


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