Such a typical MN problem but...

[Whatwouldscullydo]

How do you keep your butter from.being to hard to spread when it's not summer?

My house isn't cold really but my butter is hard. And yes I do have a butter dish ( thanks to you lot . A very nice whole one!) And it's out the fridge but I can't spread it.

What am I missing

Love that pot. But does the butter get wet?

We use Clover most of the time.

We have a heated butter dish!
Set the temp (ie how hard you want your butter) and it keeps it at a consistent temp.
Obviously it needs to be left plugged in.

Ooh, I have stirred up controversy with my Lurpak spreadable advocacy! Quite exciting for a monday morning I must not have very refined tastebuds because it tastes good to me

Smear the butter all over your face and then wipe it off with the bread slices- works every time!

I have a Cornishware butter dish on the way, ridiculously excited

My solution is a warm kitchen - always on Everhot Cooker - lol bit of a pricey solution though...

President spreadable is your friend, no added oils or nasties.

Kerrygold always spreads

Just keep it out of the fridge during the day

Use the tip of your Knick to scrape small amounts off and dot the, over the bread, they melt relatively quickly.
Alternatively, used a cheese plane and slice the butter

Ffs knife

I have some president spreadable actually I bought it by accident.

My fridge basically freezer everything though so it's still rock hard

You need a butter curler! In the 70s if you stayed at a bed and breakfast your butter would always be in little curls in a dish. It was the height of sophistication. But the basic principle is that thin slices/curls of butter will melt quicker than thick lumps, so you can just slice off a few wafer thin pieces if you don't want to go full 1970s.

I bought one of the French style dishes it arrived yesterday. It's slightly better although I'm thinking that is nore down to the fact I've had to realky smoosh it into the cup part so it's realky mashed/squished up. Its still not quite spreading temp/texture though . So yes I think a butter curler is next

We buy soft butter from M&S - Pure butter with no additives except salt.

There's also a couple of other slightly softer brands available, some Kerrygold, but availability is limited. President spreadable or Loseley softer butter are other examples.

Kerrygold isn’t spreadable when cold. Unless you get different Kerrygold over there.

Surely it depends on how warm your kitchen is?

This is what I meant - pure butter but softer than standard.

www.sainsburys.co.uk/gol-ui/product/blocked-butter/kerrygold-softer-butter-250g

Definitely temperature dependent - we actually buy different butter at different times of year to try and control softness.

Ah very good @BarbaraofSeville. We just buy the blocks.

If your kitchen is really cold, put your butter dish on top of the fridge freezer. I always stick butter up there before baking to make it soft.

Lupak Spreadable.

@Twinkie01

Lupak Spreadable.

ITS NOT BUTTER!

In winter we keep ours on the worktop above the dishwasher. It goes on 2-3 times a day and the gentle heat keeps the butter soft. In the summer it goes on another part of the worktop. Kitchen is north facing so usually cooler than elsewhere in the house.

The only warm items are the bread maker or the coffee machine so I will have to try them.

Can't really reach that well onto the top of the fridge that's asking fir trouble

I have some spreadable butter . Spreadable it's not