Soft Spread Butter

Soft Spread Butter


"This is a homemade margarine or soft spread 'butter'. While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!"


3 h 20 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 0g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
  2. Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
  3. Refrigerate for 3 hours, or until set.
  4. Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.
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  1. 16 Ratings


Excellent taste! This is an all natural butter that is still spreadable! Make sure to soften and not melt the butter. Now that I've got the hang of making it, I'll never use anything else.

I use this same method, only I use light flavored or regular olive oil, depending on your preference.

I cut this back to 12 servings. The reason why I made this is because I wanted a soft spread that I could add minced garlic and chopped parsley to for homemade garlic bread. This was exactly wha...

I made this using my KA mixer. I had doubts that it would come together but I kept beating it and it did. It's liquidy when done but does set up in the refrigerator. I made the full recipe wi...

This stuff is ace! Plain butter has 35% saturated fat, per tablespoon, or 1/3 a days worth. That is a lot! I have reduced butter usage in everyday cooking for cholesterol reasons. The only 2 opt...

I've done this twice now and it works! Just do it 1:1 and add a touch extra oil - then you can use it with any amount of butter you might have already softened. It really makes the butter stretc...

What a wonderful idea. Olive oil would be the oil of choice since that is the oil most often used by the Mediterian people who seem to be very heart healthy.

This is a terrific way to lower the fat for spreadable butter without buying the fake stuff in the tub. Like others recommended, I softened 1 cup butter. Beat it till it was light and creamy in ...

I made half a batch. I had trouble getting my butter and oil to come together (it eventually happened). Perhaps, my butter wasn't at room temperature. I added a garlic powder blend from Penzey's...