Can you freeze butter? You might be surprised that just like milk and yogurt you can freeze it!
I love to bake a lot, and one of my staples of baking is butter. I admit that I’m guilty of starting to measure out everything, I’m almost ready to mix, and only then do I turn to the fridge and find we are out of butter and I have no alternatives in the house. So when I see butter on sale, I try to stock up and put some in the freezer to keep for when I get in a baking mood.
Butter is a kitchen essetial, which is why I usually end up storing some in the freezer.
How to freeze butter couldn’t be any easier. Simply keep your butter in its original packaging, place it in a freezer-safe bag or container, and put it in the freezer! It is as simple as that. Don’t forget to put the butter inside a freezer-safe bag though because the butter can absorb the smells and tastes of other things in the freezer, which is not a good thing. Not that I know from experience or anything.
When you are ready to use your butter, just thaw it in the refrigerator, or you can use it straight from the freezer if very cold butter is needed for a specific recipe.
Not a fan of butter? Check out our list of baking substitutions you can use instead!
How to Freeze Butter
Ingredients
- Butter
- Freezer bag or container
Instructions
- Keep the butter in its original packaging, and place it inside a freezer-safe bag or container.
- When needed, you can thaw butter in the fridge, or use it directly from the freezer if a specific recipe needs very cold butter.
AngiSNC
If I get in a baking mood and have no fresh butter, but I do have frozen butter, I simply grate the frozen butter. It is usually thawed by the time I get the oven heated. This also works great for pie crust or croissants or any other dish where you want flaky crusts.
leslie
Can you freeze organic butter and unfreeze to use if for making ghee or does the properties change when freezing it?
MOMables
you can freeze and unfreeze and make ghee later. The properties do not change. enjoy!
Emma Halsall
Hi, hope you can help. I have just made some basil, garlic and Sunday dried tomato butter, I want to portion it and freeze it, how is the best way to do this so I can just take a portion out at a time? Thank you x
MOMables
In an ice-cube tray would be best. Sounds delicious!
Katie
My father taught me to make tiny holes with a pin in each end of the egg when boiling which helps peeling the shell later, also to stop the shells cracking put some vinegar in the water, just a splosh. You can use vinegar too when poaching eggs, just put a splosh of vinegar in the water, when boiling turn down to a rolling boil, swirl the water with a spoon, drop the egg in gently right in the middle (I put egg in little dish first) and the vinegar reacts with the white of the egg and holds it together more. The egg when cooked doesn’t taste of vinegar.
Nancy Joyce
I have found, when cooking a dozen eggs at a time, about a quarter cup cup of salt in the water will almost guarantee the eggs will not crack! I have tried the recommended teaspoon is not enough. Thank you for wonderful ideas and recipes!!
Sunny
Can you slice the butter and partial freeze it then in freezer bags?? That way it is easy for needing only a few tablespoons at a time. Please let me know your thoughts on this. Thank you!!
MOMables
Absolutely!
Tatyana
I freeze butter all the time, too. I never had issues not putting it in a freezer safe bag, as far as picking up other freezer smells, but better safe than sorry.
We go through butter fast (lots of baking here, too). So we usually have one stick on the counter, one stick in the fridge ready to be used, and several packages frozen.