Make soft butter spread and conserve your butter!

Have you noticed the price of butter these days? I keep seeing "sales" that are 2/$5 (1 pound packages) and a limit, at that! Thankfully, our butter from Costco was still 4 pounds for about $9 last week.

When I mentioned the rising price of butter to Joshua -- and how we can use a whole stick of butter just making toast for the family on the weekend! --  he promptly got out some butter, a mixing bowl, and the hand mixer.

We've had this recipe for soft butter spread on our website for years, but had stopped making it. Now, I have a nice big bowl of spreadable butter that will also make my sticks of butter last a lot longer!

Not only is there air whipped into the butter, there's some oil added (use olive oil if you're health conscious, or for a better flavor) and some water.

That's right -- for every cup of butter, there is 1/2 cup of oil and 1/2 cup of WATER! And we don't even notice. It wets the toast nicely. ;) Actually, you really won't notice the water on your toast. Seriously. :)

Soft butter spread recipe

What to use this soft butter spread for:

Buttering bread or toast

On top of pancakes or waffles

To make grilled cheese sandwiches (they'll be extra crispy!)

On top of baked potatoes

In mashed potatoes

What NOT to use this soft butter spread for:

Greasing cookie sheets (the oil will bake on and could be hard to remove)

In baking recipes -- which are scientific formulas (Your cookies most likely WILL notice the 1/2 cup of water!)

So next time you cringe at the price of butter... make this soft butter spread! :)

You can read more of my frugal tips here!

And, visit Jessica's blog for lots of frugal tips! :)


I live in western Canada. I used to live in Vancouver, where I could make a quick little trip over the border to get the cheap butter at Costco. Now I live 4 hours farther inland, so I can't do that anymore. I pay $3.47/pound for butter, and that's the very cheapest No Name brand (that is the literal name of it!) ON SALE with a limit of one at that "cheap" price. In fact, my cashier today said she'd seen the store brand of another store at over $5.00/pound. So 2/$5.00 looks pretty good to me! LOL I'm going to try this so we can stretch our butter a bit. Thanks!

I hope you enjoy it! :) It's still not as cheap as, say, margarine, but I think it's healthier! :)

I really needed this reminder of your spreadable butter recipe. I was getting so tired of microwaving my butter to soften it enough for grilled cheese sandwiches and egg and cheese English muffins which is not a problem in the summer. I am going to make this tomorrow.
The Costco butter I bought a couple of weeks ago cost me $9.52 here in the Chicago area. In January it was $8.59 and $7.99 in December! It really has gone up.

Yes! I think a year ago, it was $6-something for 4 pounds at Costco!

I did intend to ask Joshua if Costco had a cheaper butter option (like bigger chunks instead of 1/4-pound sticks) but we forgot last week...

Great idea, Tammy! I was just lamenting the high cost of butter too. We are down to one stick so I'll have to get more this weekend. What kind of oil do you use? Would canola oil be okay? I'm thinking of using oil oil, but only have the extra virgin variety and that might be too strong of a taste -- to spread on a muffin or toast.



I have used canola oil, but it wasn't extra virgin, so I'm not sure what taste that would add. I know some people like olive oil in it! But we usually get the "light" flavored olive oil, so it isn't very strong. I think it would just depend on what oil you're accustomed to and like! :)

Thank you for this idea. I was wondering if you keep it in the frige once you mix it up? I use my butter bell for just butter. I may have to try putting this mixture in the butter bell. My kids asked for spreadable butter just the other day. This will sure help because I didnt want to buy spreadable butter because I dont think its good for you.

I have never used a butter bell / butter keeper so I'm not sure how soft that would keep this spread (but if you try, I'd love to hear how it does!). I do store my spread in the fridge. :)

I got this recipe from your site a few years ago and have been using it ever since. I love the taste, even if I didnt need to stretch the butter I would do this because its so yummy. Thank you for your site, I have used so many of the recipes.

Oh, thank you, Linda! :)

I keep a tub of this in the fridge at all times. And every time I pour a batch in the re-used tub, I say "take THAT, I Can't Believe It's Not Butter!" :>) I use canola oil which isn't the healthiest but I try not to use it for much else. I thought olive oil tasted too strong of olives. I also have increased the amount of water and oil I use to 2/3 cup so the butter spreads more easily from the refrigerator, and also I use cold filtered water from my brita dispenser. In my mind, I think it helps the mixture firm up more quickly, but I don't know if that's supported by evidence. :>)

Ahhh, great tips! (You should put this comment in a review of the recipe! ;))

We got some "light flavor" olive oil at Costco... we like the flavor better than the extra virgin olive oil... but I don't think it is cold-pressed. I still tell myself that it's healthy though! ;)

Oftentimes, we'll run out of softened butter, and we'll have to attempt to use "straight from the fridge butter"--which obviously isn't easy! My husband was just commenting on needing to find a better alternative. Love this!
Phoebe from

I hope you enjoy it! My husband was the one who originally decided to try making our own butter spread... he loves experimenting in the kitchen (and I love it when he tests out new ideas for me)! ;)

Thank you for this idea! We are paying $2.50 or more per box here (last month it was close to $3 for the cheapest we could find)
I'll have to try this out and make our butter last longer!

You're welcome! :)

It also helps when you have younger children/siblings buttering the toast... I usually let the boys butter our toast and they have trouble covering the whole slice but not using *too much*! :)

Some good alternative oils for something like this when you don't want the flavor of a good cold-pressed olive oil is high oleic sunflower or safflower oil. They have no flavor, but are still healthier than other modern vegetable oils. They can be a little pricey but if you reserve their use for things like this where flavor really matters, they tend to last a long time!

I will definitely try this sometime, though. When I got married 3 years ago butter ran $2.15lb at Walmart (for Walmart brand) and if you waited you could always get it on sale for $2lb. Now it runs $2.98lb. Bleh! A nice whipped butter like this would be perfect though for our flaxbread toast! Mmm.

Thanks for those suggestions, Megan! :)

For the sunflower of safflower oil, does the container need to say "high oleic"? I've not really bought many different oils recently and want to know exactly what to look for! :)

I remember butter being $1.50/lb for a long time... and when we were first married (2002!) I could find $1/lb sales on butter (without a limit). :) I still LOVE butter though and won't stop buying it... just try to use it where it really matters to us. :)

This makes the best grilled cheese sandwiches!!

I have also noticed the rising price of butter. Up until a few months ago I could buy the 4 pound package of butter at Costco for $7 and now it is $10! I don't care too much right now though because I had to go dairy free while nursing my daughter so I don't use nearly as much anymore since I can hardly eat anything :)

I was just on Money Saving Mom tonight where Crystal posted about a recent Aldi run and the price of dairy. The comments that followed were ALL lamenting the rising price of really need to go and add a link to this article in the comments (or send your article in to is REALLY pertinent, if you didn't see it yourself already. I will try this this week, not only will it save money but i can be happy about having a "healthy" margarine (no processed oils) that SPREADS easily (i hate having to remember to sit butter out to soften for toast , etc!) thanks for this recipe.
Jessica S.

Hi Tammy...

I have raw goat milk kefir that is extra creamy and smooth. I use that in place of the water and really like the flavor it gives.

I have also used buttermilk when I had too much of that too. My husband gets a kick when I make butter, first separating the cream.....then adding the whey and some butter milk back to the butter. But it really does taste better that way.

Anyway, the kefir works well. I think it adds some goodness to the butter as you don't have to feel so bad for using it! I also put a teaspoon of sugar and 1/4 tsp of salt in a pound of butter. Just makes it better and that's what my grannie always did.

Debbie, I like the kefir addition idea! I will definitely try that next time! Thanks for sharing! :)

I think that I will try this one. I have some really thick kefir that I made with some leftover cream I had in the fridge, and I will give this one a try and let you know how it went.



The Lord bless thee and keep thee; the Lord make his face shine upon thee; and be gracious unto thee; the Lord lift up his countenance upon thee, and give thee peace. (Numbers 6:22-26)

After having made this a week or so ago, I can say that my butter with kefir is okay as long as you are eating it with something strong flavoured, like cheese, etc. If you are having it with something with a mild flavour, or just on toast or bread, it is a bit sour tasting. Once we have finished this up, I will try it again with just the water and sunflower oil.

If you were making say, cinnamon or honey butter, it would probably be okay, because the sweetness would counteract the sourness of the kefir.



The Lord bless thee and keep thee; the Lord make his face shine upon thee; and be gracious unto thee; the Lord lift up his countenance upon thee, and give thee peace. (Numbers 6:22-26)

I must try this with a cinnamon butter recipe. Cinnamon butter is wonderful for french toast, pancakes and waffles- no syrup needed. I go heavy on the cinnamon and light on the sugar, yum and no drippy syrup mess.

Thanks so much for the recipe!!!

Cinnamon butter sounds delicious! I love cinnamon!! We're also made a honey-butter that's a nice treat when we want something sweet and easy to spread/dispense! :)

Yikes, I'm on Vancouver Island, and extra virgin olive oil is probably too pricey to use for this recipe. A bottle of good olive oil usually costs on average $10, and that's if it's on sale! Not so good small bottles will go on sale for 5.99 or 6.99 or 7.99. Retail for 'good' ones go from 13.99 up to 18.99!

For the butter, I try to wait for the sales, and Shoppers Drug Mart usually runs a special for $2.99, limit of 2 or possibly 4 sometimes. Grocery stores have butter for about 3.99 on sale, and regular prices run from 4.50 up.

Becel actually sells a margarine with olive oil. Not great for baking though haha.

I really like the look of this, but I have the opposite problem with my butter! How long do you think this would last in the fridge?

I think this butter spread would last for several weeks at least in the fridge! I'm not sure how long it would last before separating, if indeed it does separate. We've kept ours for a couple weeks with no problem, though! :)

I wonder about the water/mold content of "how long it will last"
I'm eating some now I've had for weeks and not sure if the fat preserves the water content from spoiling or I'll feel the repercussions later! Wondering the same I stumbled across this message / question thread....

I'm so glad I found this recipe. I wanted to go to only butter in my home and no margarine but the price is so high that I haven't done it yet. I still used margarine for toast and grilled cheese. Not anymore. I made up a batch of this spreadable butter this afternoon and love it. I used half olive oil and half canola oil and it turned out great! Thanks again!

I am so excited to find this recipe! We just purchased a membership to Costco and I plan to go this week, so I will check out their prices on butter. Thank you for a great site!

Thanks for the info on spreadable butter. I grew up in the Appalachian Mountains of Eastern Kentucky and we always had fresh homemade butter. When I was very young, and times were tough, the government started providing commodities for families in our area. My mom and dad would get the commodity cheese, peanut butter and butter in particular. The butter wasn't soft enough since mom was used to her homemade butter so she would whip buttermilk into the butter to soften it (home churned buttermilk of course). We loved it. She would also take the commodity peanut butter (always dry and unspreadable) and she would beat honey into it to make it spreadable. Of course the honey came from a neighbor's hive so it was wonderful. The best peanut butter I've ever had. Thanks for your tip on the spreadable butter. It brought back a lot of memories for me. I'll try it today.

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