Total Time
Prep 7 mins
Cook 0 mins

This has the taste of butter with the spreadability of soft margarine, the combination of oil and water reduces cholesterol and some of the fat, if desired you can make a large amount and freeze, before you start make certain that the water and butter are at room temperature or you might have trouble mixing the water and oil into the butter.

Ingredients Nutrition

  • 1 lb butter, room temperature
  • 1 cup water, room temperature
  • 1 cup vegetable oil (can use Canola also)
  • 12-1 teaspoon salt (or to taste)


  1. In a food processor, process the room temperature butter for a couple of seconds.
  2. With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
  3. Pour into a crock or bowl.
  4. Freeze or refrigerate until it firms up.


Most Helpful

Worked like a charm, and tasted much better than margarine (and it's healthier to boot - I can pronounce all the ingredients). It was a bit salty for our tastes, but we're used to unsalted butter. Easily fixed next time around. This will become a standard at my house.

jansin62 March 22, 2009

I've been making a version of this that I've found online and find it so popular that I'm asked to provide all the "butter spread" for holiday meals! Here's what I do: 1 - I substitute light-tasting Olive Oil for the vegetable oil, making it healthier still. 2 - You need to let this sit long enough so the oil taste doesn't overtake the butter taste. After chilled a bit, it tastes MUCH better. 3 - For freshest long-lasting taste we store in the smaller Pyrex clear glass bowls with the plastic covers. Very spreadable!

Chef BlueTulip June 23, 2008

After finding this recipe, I was eager to try it, but wanted to wait until my store bought version was gone..Rather than do a whole pound of butter and not like it, I tried only 1/4 of the recipe. I also don`t have a food processor, so I creamed the butter with a wooden spoon, and then added the water and vegetable oil, blending well with a spatula.. Anxious to see the results, I put in freezer for 20 to 30 minutes, while I was busy doing other baking.. Very pleased with the results. I will in the future, up the amount of butter to the oil.. I found too much oil taste and not enough butter taste.. I would also maybe like to try with corn oil next time..Regardless, I will not pay top dollar for commercial, spreadable butter ever again!!!Cat^..^atude

Cat^..^atude April 19, 2007

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