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.
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