This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious! It’s excellent in a sandwich, spread on toast or mixed into other dishes. 
When I was a kid, I used to literally sneak avocado chunks out of my salad, into my napkin, and sadly, yes . . . into the trash. Can you believe that!? What was I thinking?
If you’ve been keeping up with my blog, you know that these days, I cannot get enough avocado, and I consider them to be a precious culinary treasure.
I love them any which way! On their own (with a touch of salt, of course), in salads and sandwiches, on burgers or chips, in sauces or smoothies . . . and now in butter!
That’s right, today we’re making avocado butter. And no, this is not a beauty product! (Avocados work their way into all sorts of skin care and hair care “butters.”)
This however, is an edible, creamy, rich, flavorful spread full of deliciousness!
What is avocado butter?
- Avocado Butter is a compound butter.
- What is a compound butter? Compound butters are butters that have additional flavors or ingredients added to them. Below are a few more of my favorites, and you can get those recipes here.
Meyer Lemon-Dill Butter | Spiced Chai Butter | Smoky Tomato Butter
What can you use avocado butter for?
- Spread it on toast or bagels.
- Melt it on a juicy steak.
- Finish sauces with it.
- Add it to a stir-fry.
- Sauté fish or shrimp in it.
- On grilled corn.
- And the list goes on.
You can use the avocado butter at room temperature, when it’s soft. Or you can roll it into a “log” in plastic wrap and place it in the refrigerator for firm slices.
Did you ever think you could pack nutrients into your butter? Well, that’s exactly what you’re doing when you add avocado!
Are there foods you hated as a kid, that you love now?
It’s hard for me to believe this food I now treasure was one I once didn’t like. Crazy!
And a few more avocado recipes I love. . . .
Avocado Carpaccio
Avocado Fries with Agave Chipotle Yogurt Dip
Citrus Avocado Salsa with Cilantro Whitefish
Grapefruit Avocado Salad with Pistachios and Blue Cheese
Guacamole with Key Limes and Roasted Corn
Strawberry-Avocado Salsa
Zucchini-Avocado Bread
Enjoy!
This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious! It's excellent in a sandwich, spread on toast or mixed into other dishes.
- 1 approximately (1/2-pound) avocado (ripe, but not over ripe)
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- freshly ground black pepper
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Mix the avocado with the butter until it's super smooth. I use a hand/immersion blender to do this, though with a bit more work you can use a fork. Mix in the lemon juice, cumin and salt. Season to taste with the pepper. (Here's How to Season to Taste.)
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You can use the butter at room temperature or you can solidify it in the refrigerator.
For larger amounts, I'd recommend using a food processor.
I’ve added new images to this recipe — it was originally posted in 2011. This post contains Amazon affiliate links for your convenience at no additional cost to you.
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averagebetty says
July 20, 2011 at 6:29 pmThis looks heavenly! And no worries, I didn’t like ANYTHING when I was a kid either. Thankfully, we grow up 🙂
valentina says
September 26, 2017 at 8:35 amYes! Already seeing my kids starting to like things they didn’t before. 🙂
Karen says
July 21, 2011 at 12:18 amSounds quite yum!
CCSuffolk says
July 20, 2011 at 6:32 pmSo easy to do too! What a winner. Will be having a bbq this weekend, so will give it a bash:)
valentina says
September 26, 2017 at 8:36 amGreat! Hope you loved it!
Heidi @ Food Doodles says
July 21, 2011 at 8:49 pmMmm, that looks so good! I love avocados now but never liked them as a kid either. Now I can’t get enough of them. I’ll have to give this a try!
valentina says
September 26, 2017 at 8:36 amHope you tried and loved it as much as I do. 🙂
Whammy! says
July 21, 2011 at 11:22 pmHow long does this keep? Is refrigeration required?
valentina says
July 21, 2011 at 11:46 pmThe butter is good for a week or so, but will look the best during the first few days. And yes, refrigerate!
Kelsey says
July 26, 2011 at 6:16 pmI will be slathering this on rustic bread and dipping it in Gazpacho…
valentina says
September 26, 2017 at 8:37 amPerfect!
Lentil Breakdown says
August 12, 2012 at 11:19 pmOMG…brilliant!
valentina says
August 13, 2012 at 5:45 amwhy, thank you!
ssssssssss says
May 12, 2017 at 12:13 amwow so good!
valentina says
May 12, 2017 at 9:32 amWhy thank you! 🙂
Maureen says
May 25, 2018 at 4:44 pmLaughing at that mental image of you as a kid, making those avocado chunks “disappear” into your napkin. This sounds delicious.
valentina says
May 26, 2018 at 7:21 amHa! So funny. 🙂
Mimi says
May 26, 2018 at 10:15 amThis is brilliant! And can definitely be used in so many ways! Love the cumin in it.
valentina says
May 26, 2018 at 2:46 pmThanks so much, Mimi! Hope you try it. 🙂
David says
May 28, 2018 at 8:49 amMade this yesterday to be the base of our tomato, prosciutto, and mozzarella sandwiches. So incredibly good. There is some left for burgers today!
Natalie Ellis says
May 29, 2018 at 12:42 amThis is a super nice idea! just imagining how fragrant this avocado butter would be makes me so excited to try! However, I’m wondering that between frozen and soft status, which one is better for it?
valentina says
May 30, 2018 at 3:11 pmHi Natalie! It’s pretty much the same difference between refrigerated (regular) butter, or butter left out at room temperature. 🙂 Thank you!
Riddhima Nair says
May 30, 2018 at 3:55 amIt looks so yummy, nice 🙂 🙂
valentina says
May 30, 2018 at 3:11 pmThanks! 😀
Coco says
June 25, 2018 at 12:58 pmI’m a butter nut. I stock-pile French butter in my fridge and break out in hives when I have only 2 lbs left, but, if I’m going to watch my waist, avocado is the next best thing.
I’m going to make this tonight. Thanks, V!
valentina says
July 1, 2018 at 9:30 pmI hope you love it as much as I do, Colette. 🙂 Thank you!
Larry says
July 18, 2018 at 10:11 amGreat and easy recipe for do it yourself folks! Can I add one tip though?
After mixing it all together, if you are not going to use it immediately (and it’s tempting, I know!) put the butter in a small covered bowl, along with the seed.
Place a small piece of plastic wrap in the bowl, just touching the surface, put the lid on the bowl and “burp” it to get out all the air. This way, the butter will not turn brown or black. We have a bunch of 1.5 Cup Tupperware bowls that work perfectly for this.
Air is the WORST enemy to avocado flesh (Well, aside from me eating it!) . This is the same trick I use to make guacamole look fresh and appetizing even after a couple of days in the fridge. That’s if we ever HAVE left-over guacamole.
I just made a batch, since we ALWAYS have fresh avocados (we are fortunate in the fact that we have a small grove (12) of avocado trees on our property, that set fruit all year round) and IMMEDIATELY slathered it on some fresh baked French bread. Can you say D-E-L-I-C-I-O-U-S?
Thanks for sharing!
valentina says
July 18, 2018 at 12:08 pmHi Larry,
So happy you loved this recipe! Made my day. My favorite way to eat this is on fresh baked bread also. The best! Especially when it’s still warm. Thanks for the tip.I usually find that the lemon juice in the recipe helps keep its color too. And I am so envious of your avocado grove! I have a small lemon tree and many herbs. I would be so thrilled to walk outside for an avocado. Thanks so much for sharing, and for your interest in my recipes! 🙂 ~Valentina