Maybe your favorite butter was on sale. Or you scored some amazing fresh butter at the farmers market. Either way, you have way more butter than you need and it begs the question: can you freeze butter? Yes, you can! Here’s how.
Butter handles being frozen very well, so it’s safe to store it in the freezer when you have more than you need.
Here are my tips for successfully freezing (and thawing) butter:
- If your butter is wrapped well and in its original container, you don’t need to do anything else to it.
- If your butter is only lightly wrapped, wrap it tightly with aluminum foil or place in an airtight freezer bag before freezing.
- You may also want to use an airtight bag or container if you plan on storing your butter for several months, or if you have foods with strong odors in your freezer (butter may absorb those smells).
- Store salted butter in the freezer for up to 12 months. Unsalted butter can be stored in the freezer for up to six months.
How to Thaw Your Frozen Butter
- If you’re not in a hurry, place your butter in the refrigerator overnight and it will be thawed by morning.
- If you plan to use your butter right away, you can place it on the counter in a covered butter dish for 3-4 hours to thaw.
- If you’re in a hurry, put your butter in an airtight baggie and submerge in lukewarm water for one hour to thaw. (Make sure the water isn’t too warm or it will melt your butter.)
- You can also thaw your butter in the microwave, but it can be tricky and leave you with melted butter if you aren’t careful. Microwave on low heat for 5-10 seconds at a time until softened. (I personally don’t recommend this method if you can avoid it.)
- If you need melted butter for a recipe, you can simply melt the frozen butter on the stovetop in a pan, or in the microwave. It will take a little longer than usual to melt, but otherwise it’s easy-peasy.
Reader Tip: Janis recommends using a cheese grater to grate the frozen butter (similar to grating carrots). That way, you don’t have to wait for it to thaw! Thanks for the tip, Janis. 🙂
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