Can you keep butter out of the fridge

Like many people, Joelle Mertzel, a mom and resident in Los Angeles, California, always thought butter should be kept in the fridge. Seeing how it's a dairy product and, two, the label says "keep refrigerated." Plus, it's refrigerated in cases in the store. The logic follows. This reasoning was followed until one day, several years ago, when she left a stick out on the counter, only to find it significantly more enjoyable at room temperature. (If you've ever spread refrigerated butter on toast, you know the unique frustration and rage accompanying it.)

So this problem piques Mertzel's interest. Then, she found out a close friend kept hers on the counter. (Because her mother did, of course!) So she started keeping hers on the counter, which led to her next big ah-ha. There was an extremely narrow selection when it came to butter dish options. And unfortunately, most leave your counters, hands, and pretty much everything in a several-foot radius greasy and butter-covered by the end of the day. She wanted a mess-free way to keep the butter as accessible as possible on the counter without the mess. She started seriously wondering, "what's everyone else doing?"

So Mertzel launched a small investigation into America's butter habits. Here's what she found out. Most people naturally did whatever they grew up doing regarding butter placement. This investigation reveals that 46 percent of Americans have "no idea" you can store butter on the counter. That's almost half the country! And 22 percent of America currently keeps it on the counter.

So next, she decided to prove that butter does not require refrigeration scientifically. She had a food safety lab in California run some (well, many) tests, and found out that butter kept at room temperature can stay on the counter, no problem, for three weeks without refrigeration. (And if you have a stick that sits on the counter longer than three weeks, you're probably not making enough Southern Living recipes.)

So if you like butter ready to spread on warm bread (or steamed veggies, if you're into that kind of thing), consider keeping it on the counter. Science says you certainly can and won't have to buy any of what Mertzel calls "gimmicky fake stuff" just for its spreadability.

Once she knew keeping butter out was something other people did and could do safely, Mertzel went on to invent a new butter dish—the Butterie. Thanks to its flip-top lid and no-skid bottom, it prevents many greasy messes found in traditional dishes. Good butter and clean counters are something we can always get behind.

Baking season is in full swing, and that means we’re making cookies, cakes, and bread galore. Since many of these recipes call for softened or room-temperature butter, you might find yourself with some leftover and wondering if it’s OK to put back in the fridge. Or maybe you had plans to bake and set your butter out, but then something came up and you had to postpone. Can you refrigerate butter after it has been softened?

Ryan from our Baker’s Hotline is here with the answer.

Can you put softened butter back in the fridge?   

You sure can! But as with any dairy product, there are always precautions to take. 

The USDA recommends keeping butter at room temperature for no more than two days to prevent spoilage. Salt is a preservative and can lengthen the shelf life, but for the sake of this article, we’re talking about unsalted butter. (It’s more appropriate for baking and is the type called for in most King Arthur recipes.)

“If the butter has only been on the counter at room temperature for a few hours or overnight and has maintained a temperature below 70°F, it should be just fine to place back in the fridge,” says Ryan. “You may not notice a difference in the performance of the butter when you eventually use it, other than the wrapper being a bit wet or soft. Food safety-wise, it’s still good to use.”

What if the butter has started to melt?

“If the butter became very soft or started to melt during its time on the counter (or in the microwave if you were speeding up the process), you can put it back in the fridge, but it may not be the best to use in your recipe,” Ryan suggests. “You may notice when it solidifies that it’s separated or grainy. The water, fats, and solids in butter are an emulsion, which can break when melted and re-solidified.” If your recipe depends on butter to create air or structure, like a cake that calls for creaming butter and sugar, you’ll want to start over with new butter.

“If you used that butter in a recipe requiring creaming, the air you incorporate wouldn’t be as stable since the structure of the butter has changed,” Ryan says. “Your baked goods may not rise properly, and frostings may be soft and loose. Is it still safe to use? Food safety-wise, yes. But structure-wise, perhaps not.”

That butter can still be used for other things though! Extra-softened or even melted and re-solidified butter will still work perfectly to spread on toast or pancakes, to be made into brown butter, or to remelt and use in recipes calling for melted butter like a Graham Cracker Crust.

What if the butter has been out for a few days? 

If your butter has been unrefrigerated for more than two days, you run the risk of it going rancid. As Ryan says, “There is no coming back from rancid butter.” It has a distinctly unpleasant flavor and a noticeable rancid smell that carries over into baked goods. It’s best to dispose of the butter if this happens.

But what if you want to keep your butter at room temperature for days at a time to slather on your morning toast? Ryan recommends storing your butter in a butter keeper if you want to leave it on the counter. “The water in the base of the jar creates an airtight seal, helping prevent the butter from spoiling. So long as it is stored away from direct heat and light, the butter in a container like this will be fine for a few days. Be sure to replace the water often and clean the container before filling again.”

Ryan’s key to buttery success 

“When working with butter in a recipe, I like to bring out and soften only the amount that is needed for what I am working on. That way, I don’t end up with extra butter that won’t be used right away,” he says. “Repeatedly moving butter from the fridge to the counter and then back invites spoilage and poor performance.”

In a rush? To soften your butter more quickly, Ryan advises, “Cut your butter into pats and place them on a plate in a single layer at room tempertaure. More surface area means that the butter will soften a bit faster!”  

Use your newfound butter knowledge to make one of our holiday favorites: Holiday Butter Cookies.  

Cover photo by Anne Mientka.

Holiday Butter Cookies

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The Author

About Annabelle Nicholson

Growing up in New Hampshire and Vermont, Annabelle Nicholson was always involved in her mother’s baking adventures. Though she’d never turn down a bear claw, Annabelle’s favorite things to bake are the Christmas cookies she grew up making each year with her mom.   She received her degree in baking ...

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