Reply to spreadable butter in a cold house

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[quote=Anonymous]I have an old house that is very expensive to heat, and the kitchen is an add-on to the main structure. It is also over an unheated add-on section to the basement and has one small radiator which is elbow to elbow with the stove and a hutch. Anyway, the house is kept fairly cool and the kitchen is frankly coal unless a lot of cooking and baking is underway (not an eat in kitchen). The house is also drafty and has cold spots and warm spots. So, come winter, the butter is always cold and a hassle to soften. I've become fairly adept at microwaving it without melting, but is a major hassle. It would be nice to have it at a spreadable temp, any tricks out there? I actually found a gadget which is a butter warming knife but that just conducts heat from one's hand and I doubt it would raise the knife temp enough in this situation. Surprisingly, I can't find anything that says what the ideal temp for spreadable butter even is, all that comes up are reference to "room temperature" and butter bells.

There are recipes for making your own spreadable butter (adding veg oil) but don't want to do that.

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