If You Like Smooth, Spreadable Butter, Then You Need This

This butter dish alternative keeps butter soft and fresh for up to a month without refrigeration.

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There are two ways to store butter: on the counter and in the fridge. We know it’s totally safe to leave butter on the counter, which is my preferred method of storage. That way, it’s soft and creamy when I spread it on toast in the morning. But did you know there are more options than a regular ol’ butter dish? Enter, the butter crock.

The butter crock, also known as a butter bell or butter keeper, is a two-piece contraption that keeps butter fresh on the counter for up to 30 days. The butter goes in the “bell,” which you place in the water-filled crock. This device keeps butter smooth and spreadable for whenever you need it.

How Do You Use a Butter Crock?

To begin, soften a stick of butter on the counter. Use these tips to soften butter quickly. It needs to be soft in order to mold it into the bell. Once that’s done, add water to the crock. Not much, just enough to line up with the butter so it’s airtight. Then, place the bell, upside down, inside the crock, where it will be waiting until dinnertime when you need to smear some on homemade, hot-from-the-oven rolls.

Unfortunately, there are a few downsides to the butter crock. First, it’s more high maintenance than a butter dish because you have to change the water every few days. It’s super easy, but one extra step you have to take. Second, a really hot summer day might cause the butter to melt or simply fall into the water. So, it’s best to keep it in the fridge on a scorching day.

How Much Does a Butter Crock Cost?

Butter crocks range from simple to ultra-fancy, but the typical price range is just $15 to $26. The Original Butter Bell Crock runs for about $25. You can find a simpler Norpro for under $10. Or, you can go all out and buy a $50 Le Creuset butter keeper. Whatever your budget, there’s a butter crock for you!

Not sure which brand of butter to use? We tested eight butters to see which one reigned supreme. Our favorite might surprise you.

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Emily Racette Parulski
Emily Racette Parulski is a Senior Editor for Taste of Home, specializing in email newsletters. When she’s not writing about food, she’s baking something sweet to feed her chocolate obsession.