- Types of Butter
- The History of Butter
- How Butter is Made
- How to Store Butter
- Butter Tips & Tricks
- Butter Facts & Fallacies
- Butter Glossary
How to Use Hard or Frozen Butter
How to thaw frozen butter
Thaw frozen butter for 6 to 7 hours in the refrigerator or 3 to 4 hours at room temperature.
Note: Thawing butter in the oven or microwave is not recommended unless your recipe calls for melted butter. Refreezing thawed butter is not a good idea as it will diminish its flavour.
How to soften hard butter
Each of the methods below works well. Use the one that best suits you.
On the counter:
- Cut a large block or the measured piece of chilled butter into smaller squares and leave on the counter for about 30 minutes.
- Place butter, cut into smaller pieces, over a bowl of hot, not boiling, water.
- Beat butter with an electric mixer in a large bowl until it softens (then add remaining ingredients if baking).
- Place butter between two sheets of waxed paper or parchment paper and shape it with the palm of your hand, or roll it with a rolling pin until it reaches the texture you want.
In the microwave:
- Cut the butter into small pieces and spread out on a microwave-safe plate or bowl. Loosely cover the bowl with a paper towel. Use Medium-Low (30%) power for a few seconds - watching it closely. Stop the microwave and check the butter every 5 to 10 seconds to make sure it isn’t melting.
Note: If you accidentally melt your butter, don’t use it for baking as you won’t get the desired texture. Instead, use it for something else like sautéing or drizzling over cooked vegetables.
How to use butter when it’s hard
- From the freezer: Grate frozen butter onto waxed paper or onto a cutting board using the coarse holes of a box grater. It
will quickly become room temperature.
- From the fridge: Do you want butter to spread on bread or toast, but it’s fridge hard? Use a cheese plane to cut paper-thin slices of butter that soften rapidly on contact with your bread or toast.