# Spreadable butter

This recipe is for you if you love fresh homemade butter but want something more spreadable.

- Total time: 8 min
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 quart heavy whipping cream
- 2 teaspoons salt
- 0.25 cup olive oil

## Instructions

1. Pour the heavy cream into a stand mixer or food processor.
2. Whip on medium-high speed until the cream passes the whipped cream stage and begins to separate into butter solids and buttermilk. This usually takes 8-12 minutes.
3. Once separated, pour off the liquid (buttermilk). You can save this for baking or pancakes.
4. Transfer the butter solids to a bowl.
5. Pour cold water over the butter and knead or press with a spatula to wash out excess buttermilk.
6. Drain and repeat with fresh cold water until the water runs mostly clear.
7. Place the washed butter back into the mixer/processor.
8. Add 2 teaspoons of salt and mix until evenly incorporated.
9. Slowly drizzle in 1/4 cup of olive oil while mixing, until it blends smoothly into the butter.
10. Store in the fridge for up to 2 weeks.

## Equipment

- stand mixer
- food processor
- cheesecloth
- bowl
- spatula

## Tips

- If you prefer unsalted, just omit the salt.
- This step helps the butter last longer.
- This gives a softer, spreadable texture.
- Store in the fridge for up to 2 weeks.

## Source

- Original video: https://www.facebook.com/share/r/14F1qxF2bhH/
- Recipe page: https://www.cliprecipe.com/recipe/062cf629-2647-490c-bcc7-980fddfd9179
- Extracted: 2025-09-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt