I grow vegetables to feed us, make natural ingredient creams, lotion and shampoo, cook all meals from scratch and detest E numbers. I live in the beautiful South Island of New Zealand

I mentioned in the post on Butter versus Margarine that I make my own whipped butter. This week has been a busy one but I finally got time to make up 2 x 500 gm pure butter into my whipped butter. It is simple to do but an electric mixer makes it much easier. If you have a food processor with a strong beating blade – not chopping  blade, it might work too. I use my trusty old Kenwood with the balloon whisk beater as seen below.

The butter needs to be soft at room temperature. Don’t put it in the microwave to soften as this will cause it to separate if it actually melts,

Make sure the butter you buy is REAL butter i.e. just cream and salt listed on the ingredients. Butter with water in it is often made from reconstituted milk powder, hence the presence of water. Here in NZ, Tararua and Alpine are both full cream butter available in local shops. I think there is another one too but am not sure of the brand name off hand.



500 gm (1 lb) butter (softened naturally at room temperature)

150 gms cold water

Put the softened butter into the mixer bowl and set machine going on a high speed. Stop after a few minutes to push the butter down from the sides. Continue beating until the butter is creamy and pale and keep the sides pushed down

Gradually dribble the water in while the beater is mixing. Doing this fast will cause the mix to split so please take your time. A drop or two at a time is the best rate. Stop occasionally to push it down again.

Once the water is all in, continue beating for a few minutes more then stop. Put it in a sealed container and keep it in a cool cupboard. I filled the one kg  table spread from just one 500gm butter pat.

This is what it should look like when its done.


I keep mine in a cupboard and it keeps fine. During mid summer I put it in smaller containers, keep one out in a cupboard and keep the rest in the fridge.


I actually do 2 x 500 gm at a time and its about 4-6 weeks worth of whipped butter. As well as filling the old table spread 1 kg container I filled the clip lid container too. I did not weigh the butter but I reckon I have close to 2 litres volume of butter.

How does the price compare to other table spreads or margarine. 

Firstly I would like to add that it takes less whipped butter to cover a slice of toast than it does using an oil based margarine/table spread.

I buy butter when it is on special and keep it till it is needed. I was lucky last week and brought the Tararua butter for $3.29 a 500 gm block, which I have to admit was an amazing price. (I brought 4 then went back for more a few days later). So this meant 500 gm of  whipped butter cost $1.65 NZ. Works for me.

Table spreads – margarine’s sell from $1.99 for 500 gm of the cheapest mix, to about $7 NZ for the supposedly ‘healthy’ ones.

Now my Whipped Butter has 3 ingredients – Cream, salt and the water I added to whip it.

Table spread has the following ingredients – Vegetable oils (contains a minimum or 42% canola oil), water, salt, emulsifiers (471, 322 {from soy}, preservative (202), flavour (?????), colour (160a), acidity regulator (270) . This also has the warning in big bold letters Contains: Soy. 

Oh and it has to be kept refrigerated.

So — Which would you prefer?

3 healthy natural ingredients and about 10 mins work to make easy spread butter, or 9 ingredients including oils, emulsifiers, E numbers, flavour (no idea what this is) and preservatives?? You choose. I have!!


Comments on: "Homemade spreadable whipped butter." (2)

  1. […] have already used butter v margarine/spreads in another post, but this time I am talking about Mustard pickles… it’s my bottling […]

  2. […] num num. For MoS’s toast and sandwiches and other things needing a spread, I use my Homemade spreadable whipped butter. I have to make another batch of that tomorrow. I use 2 x 500gm (lb) blocks of butter a a time and […]

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