Guava Butter

Even though I have only been writing this blog for a short time, I think I have already mentioned how picky my girls are about food. As a baker, this has been a tough pill for me to swallow. 

Occasionally, we hit the jackpot and the girls find something that they love. Of course, it's usually not the same food for both girls and rarely is it something I can just grab at the store. That would be too easy. A perfect example of this phenomenon is guava butter. We had the girls try it while we were on vacation in Puerto Rico and my youngest was hooked. She loved it so much she wanted it all the time, to the exclusion of all other butters, spreads or anything else you can put on bread. Which I probably should have thought about beforehand… eh, hindsight is 20/20.

So, I figured out an easy way to keep guava butter in the house all the time. I know; I'm a sucker. I use guava paste since it is readily available at the store and cuts down on the prep work. I'm sure you could use fresh guava, but I wanted simple and easy for this one. I whip the paste with salted butter and viola! Guava butter – just two ingredients and this spread is heaven on a piece of toast.

I experimented quite a bit to figure out how to get it to be smooth and uniform. The best way I have found is to heat up the guava paste until it is just spreadable and then add the butter in slowly. If you get the butter too hot it will separate and while that was ok, it didn't look or spread as well. If you don't heat up the guava and just beat it – it will also be fine, but you will have little chunks of guava. It won't be smooth and silky. It will taste just fine, however, so if you need to keep it really, really simple; you can always skip the warming of the guava paste. I like it smooth and silky, personally, so I usually take the extra couple minutes.

When I make this for my daughter, I usually stash half in the fridge and half in the freezer. Even cold the guava butter is spreadable, although more so when at room temperature. I probably don't need to freeze the other portion since we go through this stuff so quickly, but it freezes well and it I figure it can't hurt to keep it a bit fresher. I just move it from freezer to the fridge the day before I want to use it.

I did see quite a few recipes while I was trying to figure out how to keep this new food in her life that just used the guava and didn't add diary. Since my daughter is so picky, however, I saw this as an opportunity to get some calcium in the mix and up the calorie count a bit. Besides, the butter makes it just brilliant – sweet and creamy, completely satisfying and totally yummy. But don't just take my word for it...

Guava Butter

Guava Butter

Whipped guava and butter spread.

1 Batch(es)
Preparation time
Cooking time
0 min



  • 12 Oz (3 sticks) salted butter (softened)
  • 21 Oz guava paste
Nut/Fruit Butters
Super easy


1. Cut guava paste into cubes and place in a microwave safe bowl. Microwave in 30 second bursts, stirring in between, until the guava is spreadable and easily mixed - about 1 and a half to 2 minutes.

2. Put guava into the bowl of a stand mixer (or use a hand mixer) and beat until smooth.

3. Change mixer to medium/low speed and with the paddle running, add the butter a couple of tablespoons at a time until it is all incorporated and the guava butter is smooth.

4. Move guava butter to a storage container and refrigerate. Guava butter will thicken as it cools.

Keep refrigerated. Also freezes very well.

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Saturday, 19 September 2020