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.
What is a butter crock?
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A butter crock is basically the best thing to ever happen to butter. Also known as a butter bell or butter keeper, the butter crock 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.
Not only does it keep butter fresh and spreadable for days, but the bell design is worthy of displaying on the kitchen counter. Plus, it takes up less space than a traditional butter dish. All you have to do is soften butter, mold it into the bell, add a touch of cold water to the base of the crock and you’re good to go!
You’ll thank yourself every morning when you go to spread buttery goodness on toast. Better yet, the crock is the secret to a photo-worthy charcuterie butter board.
To begin, soften a stick of butter on the counter. This step is important as the butter needs to be soft in order to mold it into the bell. Once that’s done, add 1/3 cup of water to the base of the crock to keep it airtight.
Then, place the bell upside down inside the crock, where it will be waiting until dinnertime when you need to smear some homemade rolls. In a video that has garnered nearly 600K views, creator @carolinagelen shows exactly how to use a butter bell to keep it soft and spreadable for days.
Though the benefits of keeping butter in a crock are superior to storing it in a dish, keep these tips in mind. First, remember 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.
Pro tip: For the most flavorful butter, fill your crock with salted butter. (Here’s what you should know about salted vs. unsalted butter.)
The Best Amazon User Reviews
Over 6,000 reviewers swear by the Amazon gadget for storing butter and as a thoughtful gift for butter lovers. Here’s why they can’t stop talking about the contraption:
“A novel way to store butter to keep it fresh and softly spreadable every day without refrigeration,” writes Judy in her five-star review. “The butter bells are larger than I thought and beautifully made. Nice choice of styles and colors! I bought two, one for my son and me. Will definitely buy more to give as gifts.”
Ray, a verified purchaser, writes, “The butter bell keeps my butter soft so it is easy to spread and fresh tasting. I just leave it on my countertop and remember to change the water every two to three days and I always have the convenience of spreadable butter.”
Verified Amazon reviewer, Linda Simko, shares “No more torn bread. It really works, giving butter the perfect consistency to spread. I love it!”
Where to Buy a Butter Crock
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If you can’t tell by now, the secret to smooth, spreadable butter is this genius crock. Find it on Amazon for $30 where it comes in several beautiful colors to match any kitchen. And don’t forget to snag this quirky knife for easy spreading. Bye-bye hard butter!
Easy Cheesy Biscuits
I'm a big fan of homemade biscuits, but not the rolling and cutting that goes into making them. The drop biscuit method solves everything! —Christina Addison, Blanchester, Ohio
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Golden Sourdough BiscuitsI got this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft sourdough biscuits are best enjoyed straight from the oven. — Stephanie Church, Delaware, Ohio
Ham & Green Onion BiscuitsI started with my grandmother’s biscuits and added a bit of my personality. When I make these with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia
Sour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Cinnamon Fruit BiscuitsBecause these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
Grandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
Air-Fryer Pumpkin Biscuits with Spiced Apple ButterA couple of years ago, one of my friend's parents made pumpkin biscuits for Thanksgiving. I was inspired by the innovative idea but wanted to add my own spin by topping the biscuits with apple butter. I have been experimenting with the air fryer recently and wanted to try to make bread in the machine. — Jessica Burke, Chandler, Arizona
Easy Parmesan BiscuitsThis recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington
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Mom's Buttermilk BiscuitsThese fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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Gluten-Free BiscuitsBasic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. —Taste of Home Test Kitchen
Glazed Cranberry BiscuitsMy family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. —Lori Daniels, Beverly, West Virginia
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Lemon Blueberry BiscuitsLemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
Old-Fashioned Buttermilk BiscuitsMy family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. —Wendy Masters, Grand Valley, Ontario
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.
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Updated: Sep. 12, 2023
