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  • Homemade Spreadable Butter

    After reading the ingredients list on store-bought spreadable butter and seeing a few posts, I resolved to start making my own spreadable butter. It turns out to be a super easy thing to do:

    Homemade Spreadable Butter
    Makes approx. 1 1/2 cups

    1/2 cup room temperature butter (1 stick)
    1/2 cup vegetable, canola, or olive oil
    3 tablespoons water
    1/4 teaspoon fine sea salt

    Combine all ingredients in a medium mixing bowl, and blend together until smooth. (I use the whisk attachment on my hand mixer, and it takes about 3 minutes.) The mixture will appear lumpy at first, but keep it going and it will come together.

    Pour the butter into a sealable container and refrigerate until firm.

    The butter may “weep” a little after refrigeration. If that bothers you, omit the water from the recipe. (I like to add it to reduce the calorie count a little.) If you prefer saltier butter, add more salt to taste.


    1. i do this too–but without the water & salt. I use a 1/2 cup butter to 1/3 cup oil ratio and it’s still pretty spreadable. You can also make a treat of equal ratio butter and honey with a dash of cinnamon for a sweet spread for breads and biscuits!

      • Chief Family Officer says:

        I use unsalted butter and find that I far prefer the taste with salt added, for things like toast. I love the honey idea – and so will my kids. Thanks!

    2. This is a good recipe to try for my lactose-intolerant daughter and her sticks of vegan butter. For the rest of us, we just keep our butter in a butter bell on the counter. It’s always spreadable that way (but you don’t have the decreased calorie option!).

      • Chief Family Officer says:

        Because there’s water in butter, adding oil actually increases the fat content, which is why I like to add the water, LOL. I hope it works for your daughter!