How to Make Spreadable Butter With Two Ingredients

I am a diehard devotee of the room temperature butter lifestyle, but sometimes I forget to replenish the butter dish, which leaves me with nothing but frigid, brittle butter. Though I have found ways around this, it’s moments like these where I “get” the appeal of a spreadable not-really-butter butter-like substance.

If the mere idea conjures up images of unsavoury tubs of synthetic tasting substitutes, banish them: You can make your very own buttery spread that will come out of the fridge ready for action every time — and you only need softened butter and some oil to do it.

As Lifehacker reader Steve (aka panthercougar on Kinja) explained to me over email (I love emails like this), making such a spread is as easy as mixing room temp butter and oil in the food processor:

We use tubs of spreadable butter all the time, usually the Land O’ Lakes butter/canola oil combo. We have had a difficult time finding it lately, so I looked up how to make your own, and it’s super easy. I combined two sticks of softened salted butter and 3/4 cups of canola oil in the food processor until smooth. I put it in a glass storage container and it’s been living in the fridge for a few days. It spreads just as easily as the commercially available stuff, and it’s so easy to make we may not go back.

I tried this out myself and am happy to report it works quite well. Neutral canola oil gives you the most butter-forward taste, while olive oil lends the spread a nice peppery flavour. No matter which oil you use, aim for a ratio of six tablespoons of oil for every stick of butter, and make sure the butter is completely softened. Whirr both together in the food processor until the mixture is completely smooth, then transfer to a sealable container and store it in the fridge. Spread directly on anything that needs a little buttery goodness without fear of tearing your toast.