What is a container for butter called?

Tableware for holding butter

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A butter dish is defined as "a usually round or rectangular dish often with a drainer and a cover for holding butter at table".[1] Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter.[2] The first butter dish was made by Simpson, Hall, Miller, and Co. around 1880 in Connecticut, out of silver.[3] These butter dishes were made to hold the traditional round shape of butter at the time and came with an "ice chamber" to keep the butter cold.[4] Another type of butter dish, a French butter dish, keeps butter fresh by using water to keep the butter away from the air, thereby keeping it fresh.[5] The water is placed into the base of the dish and the butter is put into a bell-shaped lid, creating an air seal.[6]

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I know it's silly, but shredding my toast apart because the butter is too cold and hard is one of those things that can ruin a morning. I realize it's not a problem on the level of achieving world peace, but it sure is annoying.

I, like most, don't always remember to take the butter out of the fridge the moment I get up, and though I know that I can nuke a bit of it in the microwave for a (very) few seconds...I'd kind of prefer not to. I don't want melted butter, just spreadable butter. And I don't love leaving a stick of butter out of the fridge as-is overnight. Sure, that's fine for a while, but rancid butter is not something you ever want to eat—or certainly not eat again if you've ever accidentally tasted it.

Warmth and exposure to air are the real culprits in making butter go bad. So, is there a way to keep your butter soft and safe at the same time?

There is! It's called a butter bell.

Though it may sound like a kind of goofy contraption, a butter bell allows you to safely leave silky soft butter at room temperature. A butter bell (also commonly called a butter crock or butter keeper) comes in two pieces: a cone or cup-shaped container with a non-removable, saucer-like base, and a larger cup—both are usually made of ceramic. Your butter is placed in the smaller cone/cup (it's best to use soft, but not too soft/melty, butter when adding it), and cold water is placed in the larger cup. The butter cone is then placed, butter side down into the cup containing the water.

Until you get used to using it, you should do this step over the sink, as water may overflow out. After a few goes, you'll figure out just how much water you need by sight, but to be clear...the butter should touch the water. What you're doing is preventing any air from coming into contact with the surface of the butter, effectively sealing it off from the air and preventing spoilage.

If your home is very warm, I'd suggest changing the water out twice a day. If your house is fairly cool/normal room temperature, changing the water once a day is fine. That may sound like a lot of effort, but changing the water takes about 15 seconds—and no more shredded toast!

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