Homemade Spreadable Butter

Did you know it’s incredibly easy to make your own spreadable butter at home? With this clever recipe, you can have lovely soft butter directly out of the fridge all year round.

It’s funny how things go out of fashion, isn’t it? When I was a kid, every fridge had a butter conditioner to keep butter fresh, but spreadable directly from the chiller. 

Fridges these days are more likely to have a wine rack (no bad thing IMHO), but rock-hard butter is annoying when all you want is a quick piece of toast. The good news is that it is super easy to make spreadable butter at home!

Fresh bread slices on a plate with spreadable butter and a dish of apricot jam.

While I am a butter purist (margarine never darkens my doorstep) there are definitely times when it’s more convenient to be able to grab butter from the fridge and use it immediately.

With this method, you can! And what’s more, it’s perfect for cake baking and frying as well. As an added bonus, it makes a block of butter stretch further, so it’s good for the wallet too.

Butter, oil and flaky salt for making spreadable butter.


To make Spreadable Butter, you only need three ingredients:

  • Unsalted Butter: You’ll need 250g (½ lb / 2 sticks) of butter for this recipe. As this is what I usually use for toast, I start off with a good quality butter for the best flavour.
  • Oil: This is where you can get creative! You can use any vegetable oil here. Sunflower or Canola oil if you’re on a budget, avocado oil if you’re feeling fancy or extra virgin olive oil for flavour and heart-healthy benefits. Olive oil must be mixed 50/50 with another cooking oil as it sets hard when chilled. You’ll need around half a cup of oil in total.
  • Salt: I add salt to my spreadable butter recipe to help it keep longer. By whipping the butter we introduce air into the mix which means it can spoil quicker than solid butter. Salt prevents this (and tastes delish!)
  • Flavourings (Optional): While the butter is soft, you might like to add some flavourings to make a simple compound butter. Adding fresh herbs or garlic to make garlic butter is a good choice for serving with dinner rolls. Cinnamon sugar butter is gorgeous on fruit toast.
Softened butter in a bowl with an electric hand mixer.


Making spreadable butter is so simple you’ll wonder why you never made it before!

  1. First, put your butter in a large mixing bowl and allow to properly soften. Using an electric mixer, beat the butter until soft and fluffy, then pour in the oil in a thin drizzle beating all the time.
  2. Stir through a pinch of salt to taste, transfer to a butter dish or an airtight container and chill. Easy huh?
A glass dish of spreadable butter.

Frequently Asked Questions 

Can I use coconut oil to make spreadable butter?

No. Coconut oil sets when chilled so will be just as hard as fridge-cold butter.

Can I add other flavourings to this butter?

Absolutely! While the butter is soft it’s a wonderful opportunity to make compound butter. Add fresh herbs, spices or other ingredients that take your fancy. Note: adding extra ingredients will reduce the shelf life of the butter.

How long does spreadable butter keep?

As long as you salt the butter and keep it chilled, it will last at least 2-3 weeks.

Can I use spreadable butter in baking recipes?

Yes! Spreadable butter can be used in almost all cake recipes. One note, it is not suitable for use in pastry recipes.

Bread and Butter

Now you’ve got made some delicious spreadable butter, you need some bread to go along with it!

Why not try my super easy No Knead Multigrain Bread or my Bavarian Pretzel recipe?

Fresh bread slices on a plate with spreadable butter.

Spreadable Butter Recipe

A glass dish of spreadable butter.

Homemade Spreadable Butter

Jay Wadams
So much better than butter spreads from the grocery store, it is SO simple to make your own spreadable butter at home. You can use your favourite oil to add extra nutrients or add herbs and spices for extra flavour.
5 from 2 votes
Prep Time 5 minutes
Total Time 5 minutes
Serves 37 serves


  • 250 g unsalted butter, room temperature
  • 125 ml vegetable oil
  • ​½ tsp of salt


  • BEAT BUTTER: Place the room-temperature butter in a large mixing bowl or the bowl of a food processor. Use a hand mixer, or run the food processor to beat until light and fluffy.
  • ADD OIL: While beating, drizzle in the oil, mixing well until completely combined. 
  • ADD SALT: Stir through the salt and any other flavourings, then transfer to a butter dish or airtight container and chill until firm.


The perfect spreadable consistency in the finished butter product will depend on a few factors, the fat content in your regular butter, the type of oil that you use and the temperature of your refrigerator.
Stick with the recipe the first time around and adjust the ratio of butter to oil next time if you are finding it too firm or too soft directly from the fridge.

Recommended Equipment

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Serving: 10g | Calories: 76kcal | Carbohydrates: 0.004g | Protein: 0.1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 2mg | Sugar: 0.004g | Vitamin A: 169IU | Calcium: 2mg | Iron: 0.002mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Light Bites
Cuisine | World
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 339
5 from 2 votes (2 ratings without comment)

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