Updated: Sep. 12, 2023
This butter dish alternative keeps butter soft and fresh for up to a month without refrigeration.
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.Learn more.
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?
via merchant
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.
How to Use a Butter Crock
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.
@carolinagelen Replying to @artistmgmtguy this butter bell keeps your room temperature butter fresh for days #butter #butterbell #food #cookingtips
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
via merchant
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!
Have These Biscuits Handy
1 / 24
Easy Cheesy BiscuitsI'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, OhioAlso, tryDolly Parton’s buttermilk biscuitswhichare easy to make, soft, and tender.Go to Recipe
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
Go to Recipe
Taste of Home
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
Go to Recipe
Homemade Buttermilk Biscuits Recipe photo by Jamie Thrower for Taste of Home
Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Go to Recipe
Cinnamon Fruit Biscuits Recipe photo by Taste of Home
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
Go to Recipe
Flaky Cheddar-Chive BiscuitsThese wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota
Go to Recipe
Grandma's Biscuits Recipe photo by Taste of Home
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
Go to Recipe
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
Go to Recipe
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
Go to Recipe
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
Go to Recipe
Sweet Potato Biscuits with Honey Butter Recipe photo by Taste of Home
Sweet Potato Biscuits with Honey ButterWe often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri
Go to Recipe
Hurry-Up BiscuitsWhen I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland
Go to Recipe
Flaky Whole Wheat BiscuitsWhole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. —Trisha Kruse, Eagle, Idaho
Go to Recipe
My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio
Go to Recipe
Taste of Home
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
Go to Recipe
Taste of Home
Apricot Cream BiscuitsMelt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama
Go to Recipe
Makeover Cheddar BiscuitsHere's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen
Go to Recipe
Apple Cider BiscuitsMy family enjoys these tender, flaky biscuits warm from the oven. We have a lot of apple trees, so we're always looking for apple recipes. This is a tasty way to use some of our cider. —Harriet Stichter, Milford, Indiana
Go to Recipe
Cheddar Corn BiscuitsEveryone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan
Go to Recipe
Gluten-Free Biscuits Recipe photo by Taste of Home
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
Go to Recipe
Taste of Home
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
Go to Recipe
Ginger Buttermilk Biscuits Recipe photo by Taste of Home
Ginger Buttermilk BiscuitsAfter we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia
Go to Recipe
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
Go to Recipe
Taste of Home
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
Go to Recipe
