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On a recent trip to Gatlinburg, Tennessee, I wandered into a Paula Deen Family Kitchen Shop. I’ve never seen one of these shops before. I won’t go all buttery ya’ll, but honestly it is a beautiful shop!
The very first display I see is for Butter Bell Crocks. Since I leave a small dish of butter on my counter for quick spreadable butter I was drawn to the sign “Enjoy Soft Spreadable Butter Without Refrigeration.”
At this point many of you may roll your eyes and wondering where I have been all my cooking life. But, sad to say I didn’t know about these wonder crocks!
A few facts:
- The Butter Bell crock is the traditional French method of serving and storing butter for easy spreading.
- No messy microwaving or thawing to melt cold hard butter.
- The crock holds one stick (1/2) cup of butter while maintaining the ideal temperature for fresh flavor and easy spreading.
- Endorsed by top chefs. (Well, that does it!)
- Pour about 1/3 cup cold water into the base of the crock.
- Pack 1/2 cup softened butter FIRMLY into the bell-shaped lid.
- Replace the lid into the bottom of the crock.
- Replace water in the base of the crock with fresh, cold water every 3 days. (very important.)
These crocks come in many bright colors but I chose this alabaster white and I just love it!
Note to self: change out the water every 3 days. I brought my crock home, cleaned it, filled it with butter and left it on the counter. I used it during this week but forgot to the change the water. Then I baked fresh bread and asked my Chief bread eater if he wanted a piece of fresh, hot bread right out of the oven slathered with butter. Of course he did. It only took two bites before he said, “what is that awful taste?” We threw that piece of bread out, got fresh butter and did a little taste test. Yep, the soft spreadable butter was BAD!
Looking back over the instructions to my bell under Important Facts is the reminder to change out the water! Lesson learned.