Butter - Crispbread's best friend!

Recipe for how to spice up your butter

Butter and other spreadable butter alternatives are something we have all noticed have become more expensive. Since butter is so perfect on knäckebröd, below are some tips on keeping costs down with real butter.

Butter lasts a long time so take the opportunity to buy butter when the stores have a campaign. After the printed best-before date, an unopened package of regular butter can last at least a month in the refrigerator and up to 6-9 months in the freezer.



Making a sandwich with fridge-cold butter is not easy, but there are tips on how to make your butter spreadable easily. If you store the butter in a sealed container, you can keep your butter at room temperature for two weeks. If you take out a little at a time and put it in a jar, you always have spreadable butter on hand. Another way, if you still want to store the butter in the fridge or forgot to put it forward so that it is soft, slice it with a cheese slicer. Then you have small thin slices of butter that are easy to spread on your knäckebröd sandwich.

Apart from the usual variety, there is also extra salted and flavoured butter. Salt added to the butter is like a preservative that gives it a longer shelf life. If chilled, salted butter can be stored for up to five months, and frozen salted butter for up to a year.

Flavoured butter, also called compound butter, is, for example, butter mixed with herbs, spices and other flavourings. Compound butter is storable for about a week in the refrigerator and six months if you freeze it.

Lillemor's soft butter (type Bregott)

The recipe comes from Lillemor Hvitfeldt's Kloka kokboken (Natur och Kultur/LTs förlag).


250 grams of butter

1.5 dl canola oil

0.5 tsp salt

(2 tablespoons water)

Here's how to do it:

  • Slice the butter and leave it in the room heat until softened.
  • Whisk the cooking oil in the butter with an electric whisk, a little at a time. If you want water in, add it during whipping.
  • Season to taste with salt.

If you choose regular rapeseed oil, the butter flavour gets the central role. With cold-pressed rapeseed oil, the spreadable gets a slightly flowerier taste, and if you use olive oil, you have a flavorful olive butter.

Whipped browned butter


200 g butter

1 tablespoon flake salt

Here's how to do it:

  • Brown the butter while whipping until golden brown, not dark brown, and the smell of caramel.
  • Let the butter cool, then place it in the fridge until it almost settles but is still soft.
  • Whisk the butter with an electric whisk or by hand until the butter becomes fluffy again.
  • Finish by mixing in flake salt and any other seasoning.



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Produced by: Wikinggruppen

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