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 the fruit to be a precious culinary treasure.
I love them any which way! On their own (with a touch of salt, of course), in beautiful avocado salads and sandwiches, on interesting burgers or unique nachos, in tangy and creamy salad dressings with lime or smoothies . . . and now in butter!
First, what is avocado butter?
- Avocado Butter 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 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!
Ingredients
- ripe avocado - Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
- unsalted butter - We use unsalted butter to be sure we can better control how much salt goes in the recipe and the final flavor.
- lemon juice - I always use Meyer lemons over regular lemons when given the option. Meyer lemons are a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
- cumin - This adds a subtle earthy flavor to the butter.
- Kosher salt & black pepper
How to Make Avocado Butter
- 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.)
Recipe tip: For larger amounts, use a food processor fitted with the blade attachment.
- You can use the butter at room temperature or you can solidify it in the refrigerator. To do this, spoon the butter onto the center of a large piece of plastic wrap and roll it into a "log." It can be as be essentially any size you like. I usually try to make it at least a couple of inches in diameter.
- Once solid, it can be sliced.
---> 9 OTHER WAYS TO EAT AVOCADOS <---
Serving Suggestions
- 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.
Did you ever think you could pack nutrients into your butter? Well, that's exactly what you're doing when you add avocado!
How long will it keep?
Avocado Butter will keep in the refrigerator for up to 3 weeks.
Can you freeze it?
Yes, the avocado butter can be frozen for up to 3 months.
* Whether it's stored in the refrigerator freezer, it's best to do so in plastic, in the log shape, or in a tightly sealed container.
Other Delicious Avocado Recipes
- Spiced Avocado French Fries
- Citrus Avocado Salsa
- Poblano Guacamole
- Zucchini-Avocado Bread
- Strawberry Salsa with Avocado
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. To do this, spoon the butter onto the center of a large piece of plastic wrap and roll it into a "log." It can be as be essentially any size you like.
NOTES
NUTRITION
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Eha Carr
Thank you for the idea! I usually just mash the avocado and use it instead of butter - this is more exciting for a greater number of usages tho', being me, I might add a little more avo and little less butter - shall see! Like the addition of the cumin. Love all the combination of recipes here . . . shall repost when the morning comes . . . hope matters are progressing for you . . .
Valentina
So nice to hear form you, Eha. Thanks for writing. 🙂 I love the use of plain avocado instead of butter, too. ~Valentina
2pots2cook
Perfect idea for ripe avocado. There is always one left, almost the same as with bananas. Interesting, isn't it?
Jonathan
I used to buy a Guacamole from the Supermarket (long ago, 90's) and Butter was i think the prime ingredient, it was amazingly tasty and better than any Guac I have had since, sure this is therefore a winner too.
valentina
Thanks, Jonathan. I hope you try it! 🙂 ~Valentina
Cati
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
Thank you for your comment, Cati. Yes, avocados are so healthy! Lovely you and your high school sweetheart are still together. 💗 ~Valentina
Kirk Conners
Can you substitute margarine for the dedicated vegans?
valentina
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
Larry
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
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
Coco
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
I hope you love it as much as I do, Colette. 🙂 Thank you!
Riddhima Nair
It looks so yummy, nice 🙂 🙂
valentina
Thanks! 😀
Natalie Ellis
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
Hi Natalie! It's pretty much the same difference between refrigerated (regular) butter, or butter left out at room temperature. 🙂 Thank you!
Dianne McDowell
I freeze it and it's wonderful!!!
valentina
Thank you Dianne! 🙂 ~Valentina
David
Made this yesterday to be the base of our tomato, prosciutto, and mozzarella sandwiches. So incredibly good. There is some left for burgers today!