How to use a butter bell (and why you'll love it forever!)
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Time to read 2 min
There’s something so lovely about spreading soft, creamy butter over a warm slice of homemade, just-out-of-the-oven, bread. And if you’ve ever wrestled with a cold, hard lump of butter straight from the fridge (let's face facts, we’ve all been there!), a butter bell might just be the solution you didn’t know you needed.
So let's talk about how to use a butter bell, (and why you're about to fall in love with it!)
Image by The Irishman's Wife
Why You'll LOVE a Butter Bell
- Soft, Spreadable Butter Always. No more ripping your toast apart with cold chunks. The butter stays at the perfect consistency.
- When used properly, the butter stays fresh on the counter for up to a month. No fridge needed!
The bell uses water to create an airtight seal that keeps bacteria and air out.
Let’s be honest—they're a bit sweet!
How It Works
A butter bell (also known as a butter crock) has two parts:
The bell or lid, where the butter is packed in. And the base, which holds cold water.
When you place the butter-filled bell upside down into the base, the water forms a seal that keeps the butter fresh and protected from air, making it stable to sit on the kitchen bench - Crazy huh?!
What you need to get started
- A ceramic butter bell
- About 1 cup butter - salted works best for preservation.
- Cold water - tap water is fine, but filtered is even better.
- A Butter spreader.
Instructions
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Soften the Butter First. Let your butter come to room temperature so it’s easy to pack into the bell.
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Pack the Bell with Butter. Using a butter knife or small spatula, gently press the softened butter into the bell part. Fill it without air pockets.
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Fill the Base with Water. Add cold water to the base—about ⅓ of the way full. This creates the airtight seal.
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Pop the Bell into the Base. Carefully place the butter-filled bell into the water-filled base. Make sure the edge of the bell is submerged to seal.
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Store at Room Temperature. Place your butter bell on the bench, away from any direct light and heat sources.
- Change the Water Every 2–3 Days - This keeps the seal fresh and the butter tasting great.
Ok, well that's it! Such a simple idea isn't it? So get churning (or just pick up a block of butter), and try it out!
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The Author: Emma Lee
Emma is the co-owner of Martha's Food & Home. She loves a good wine, owns way too many shoes, and is obsessed with her Le Creuset cookware. Along with spending her days instore at Martha's, Emma is also the creator of theirishmanswife.com , a food and recipe website.
