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?
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!
Today we’re learning how to make 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
Serving suggestions for avocado butter?
- 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!
A few more tasty avocado recipes . . . .
- Avocado Fries with Agave Chipotle Yogurt Dip
- Citrus Avocado Salsa with Cilantro Whitefish
- Grapefruit Avocado Salad with Pistachios and Blue Cheese
- Strawberry-Avocado Salsa
- Zucchini-Avocado Bread
- Chocolate Avocado Cake
I hope you enjoy this avocado butter recipe as much as I do!
Avocado Butter Recipe
Equipment
Ingredients
- 1 (approximately ½ pound) avocado (ripe, but not over ripe)
- ½ cup unsalted butter, softened to room temperature
- 1½ teaspoons lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- freshly ground black pepper
Instructions
- 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.)
- You can use the butter at room temperature or you can solidify it in the refrigerator.
Notes
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averagebetty says
This looks heavenly! And no worries, I didn’t like ANYTHING when I was a kid either. Thankfully, we grow up 🙂
valentina says
Yes! Already seeing my kids starting to like things they didn’t before. 🙂
Karen says
Sounds quite yum!
CCSuffolk says
So easy to do too! What a winner. Will be having a bbq this weekend, so will give it a bash:)
valentina says
Great! Hope you loved it!
Heidi @ Food Doodles says
Mmm, 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
Hope you tried and loved it as much as I do. 🙂
Whammy! says
How long does this keep? Is refrigeration required?
valentina says
The butter is good for a week or so, but will look the best during the first few days. And yes, refrigerate!
Kelsey says
I will be slathering this on rustic bread and dipping it in Gazpacho…
valentina says
Perfect!
Lentil Breakdown says
OMG…brilliant!
valentina says
why, thank you!
ssssssssss says
wow so good!
valentina says
Why thank you! 🙂
Maureen says
Laughing at that mental image of you as a kid, making those avocado chunks “disappear” into your napkin. This sounds delicious.
valentina says
Ha! So funny. 🙂
Mimi says
This is brilliant! And can definitely be used in so many ways! Love the cumin in it.
valentina says
Thanks so much, Mimi! Hope you try it. 🙂
David says
Made 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
This 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
Hi Natalie! It’s pretty much the same difference between refrigerated (regular) butter, or butter left out at room temperature. 🙂 Thank you!
Dianne McDowell says
I freeze it and it’s wonderful!!!
valentina says
Thank you Dianne! 🙂 ~Valentina
Riddhima Nair says
It looks so yummy, nice 🙂 🙂
valentina says
Thanks! 😀
Coco says
I’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
I hope you love it as much as I do, Colette. 🙂 Thank you!
Larry says
Great 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
Hi 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
Kirk Conners says
Can you substitute margarine for the dedicated vegans?
valentina says
Hi Kirk. Yes, you can make this substitution. I haven’t made it this way, so I can’t say exactly what the results will be. If the margarine is not unsalted, leave out the 1/4 teaspoon of salt. Please let us know how it works out, as others might want to try it this way too. Thanks! 🙂 ~Valentina
Cati says
Myself and my provider like to watch your show … avocados are good for heart issues, still my high school sweetheart, have high col. as I have high blood pressure.. he more picky than I.. But, we both naturally are from Cape Cod Massachusetts.. lol, but stuck in hot n humidity places like Florida and Texas.. Old fashioned ways, is the best ways to cook everything.. Missed the foilages up there in Vermont ( almost 30 yrs)… Awesome 👍 cooking don’t give up.. 😓💗😂🙏✌
valentina says
Thank you for your comment, Cati. Yes, avocados are so healthy! Lovely you and your high school sweetheart are still together. 💗 ~Valentina