A while ago I started looking on the back of packs of spreadable butter to choose one with the least additives, and I found a few to choose from. Quite often though, they wouldn’t really be spreadable straight out of the fridge.
I started wondering if I could make my own so that it would be softer without adding weird stuff, so I had look on Pinterest. I found quite a few different recipes; some use just butter and oil, some add cream, some add water. I’ve experimented at home and found a consistency that the whole family likes, so I thought I’d share it with you.
Why should you bother making your own spreadable butter?
Well, it’s up to you if you think it’s worth it obviously, but here’s why I do it:
- I can get the consistency (spreadability) just right. I’ve often bought ‘spreadable butter’ that is still really hard when I get it out of the fridge.
- a lot of spreads contain extra emulsifiers, acidity regulators, colourings and flavourings that you leave out if you make it at home.
- I can choose what kind of oil goes into it. Most spreads use canola oil, which isn’t the best health-wise.
I’ve tried a few different sets of equipment to make this! The first time I used my hand mixer and a mixing bowl and it splashed everywhere.
The second time I used my food processor, which kept the splashing contained, but it was a pain to clean and I found a few lumps of butter that didn’t mix properly.
I tried my blender next, which mixed it faster and left no lumps, but again, was a pain to clean.
The way I’ve settled on is to weigh everything in my measuring jug and whisk it by hand or with my hand mixer on the lowest speed. A stick blender would work well too. I just run everything under hot water to melt off most of the fat before washing in soapy water.
Ingredients
- 150g Butter, soft
- 100g/½ cup Oil
- 100g/½ cup Water
- Pinch of salt
Method
- Put all of the ingredients into a measuring jug and whisk until smooth.
- Pour into a container and refrigerate.
Note
The oil you use is your choice, but coconut oil isn’t really suitable because it solidifies in the fridge. Mild olive oil is great, but be careful of using extra virgin because the flavour will be quite strong.