While I enjoy eating many things without butter such as spreading peanut butter on my toast or dipping Italian bread in seasoned olive oil, I also love spreading butter on many things. It brings me back to childhood when breakfast would most often have been a toasted bagel with butter.
Life is too short not to have pasta, steak, and butter. -Iman
Butter is perfect for cinnamon toast, the outside of grilled cheese, a warm muffin, and fresh baked bread. But I run into trouble when my stick of butter is too hard to spread. It seems like I’m always tearing the bread or ending up with too much in one place and too little in another place.
Now, I’ve seen those charming butter crocks and know how they work – the butter sits on the counter sealed off by water. It stays fresh (and spreadable) for 30 days. All you have to do is change the water every 2-3 days. While I tend to be overly careful with food safety procedures, letting butter sit outside the fridge for days just won’t work for me. Plus, I already have a hard time remembering to water my plants, I probably won’t do a very good job remembering to water my butter 🙂
Enter this buttery spread recipe to save our baked products at breakfast, lunch, and dinner! You can use your favorite butter as well as your favorite oil. Use a specialty salt (such as truffle salt or pink Himalayan) instead of the kosher salt to fancy it up a bit.
The key is that this recipe is so very simple and you can make the buttery spread your own.
This is a simple alternative to store-bought butter + oil spreads.
You will need a stand mixer, spatula, measuring cup, and measuring spoon.
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup canola oil
- 1/2 teaspoon kosher salt
Allow the butter to sit a room temperature until softened, about 2 hours.
Add butter, oil and salt to the bowl of a stand mixer.
Using the paddle attachment, mix on low speed until butter breaks up and starts to mix with oil, approximately 2 minutes.
Turn the speed up to medium high and mix until mostly incorporated, approximately 2 additional minutes. You may need to stop it occasionally to scrape down the sides with the spatula. There will likely be some small bits of butter left which is fine. The butter will still spread nicely.
Store in an airtight container in the fridge and use as needed.
Other oils can be used such as olive oil. Canola oil was chosen here as it's flavor is very light allowing the taste of the butter to come through.
I love having a bit of this buttery spread in my refrigerator. While it may be a good thing to eat it in moderation by balancing your meal or snack with some fruits and veggies, this is a rich and satisfying addition to any baked good.
Welcome to 5 Ingredient Friday! Here you'll find a recipe with 5 ingredients or less (shhh... water, oil, salt, pepper don't count). Recipes don't need a lot of ingredients to be yummy. Fewer ingredients means simpler prep. It also means you'll have them memorized in no time. 5 Ingredient recipes are the backbone of my everyday cooking. I hope you find a place for this recipe in your kitchen.
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