Zap the butter dish for 13-15 seconds. This isn't rocket science, people.

Anonymous wrote:We keep our house at 65/68 in the winter and our butter is spreadable. I am English and have never put butter in the fridge. DD doesnt like mayo so I use it to make her sandwiches for school.

Is this OP? Our house is 68 overnight and I can’t imagine not being able to spread butter in the morning.

We keep our house at 65/68 in the winter and our butter is spreadable. I am English and have never put butter in the fridge. DD doesnt like mayo so I use it to make her sandwiches for school.

I can’t imagine living in a house that is so cold you can’t spread butter left out of the fridge. The addition can’t be legit.

Warm your house better, renovate it or move. This is the 21st century, you don’t have to live in a cave!

Anonymous wrote:We use land of lakes spreadable butter with canola oil. It’s surprisingly very good.

We use this and I second it being very good. I don’t bake with it though.

We use land of lakes spreadable butter with canola oil. It’s surprisingly very good.

I’d treat it the same as you would for pie crusts: Freeze your butter, then grate it. Portion out some to use this week and keep it at room temperature. The rest can stay in the fridge, and brought out in batches.

Anonymous wrote:Margarine. ?

Yuck.


But butter bell plus a warmer spot makes sense. I dimly remember once somehow owning (somehow because I know I never bought the thing) a coffee cup warmer (like a hot plat but coffee cup sized).

suprisingly, I just found this: https://www.dailymail.co.uk/sciencetech/article-2909775/The-air-conditioner-BUTTER-Dish-warms-butter-s-soft-spread-keeps-cool-summer.html

Ok I have to see if I can score this, but having never travelled in Europe, if it is made for UK electricity are there adaptors for US?

Another vote for a butter bell (and putting Kerry Gold in it because it's delicious butter!)

Margarine. ?

Buy Kerry Gold. It has a higher fat content and doesn't get as hard as American butter. They have it at Costco. I also use less because it tastes so much better.

For similar reasons, we have taken to buying this product. It is spreadable even when cold:

Get a butter bell and keep it in a warmer room like the dining room.

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.