Can You Freeze Butter? Yes, Here's the Right Way to Do It
Butter is over 80% fat and very low in water, so it doesn't form the large ice crystals that ruin high-water foods in the freezer. As long as it's shielded from air, it holds its texture and flavor for months and thaws back to nearly its original state.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 4
Ingredients
- 1 lb (4 sticks) unsalted butter, in its original wrapping
Nutrition per serving
- Calories
- 814
- Protein
- 1g
- Carbs
- 0g
- Fat
- 92g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1If the box is unopened, leave the butter in its original wrapper. If it's already opened or unwrapped, wrap each stick tightly in a double layer of plastic wrap or foil.
- 2Slide the wrapped sticks into a freezer-safe zip-top bag, pressing out as much air as possible before sealing.
- 3Label the bag with the date and set it toward the back of the freezer, away from the door, where the temperature stays most consistent at 0°F (-18°C) or below.
- 4When ready to use, move the amount you need to the refrigerator and let it thaw for 8-12 hours, or overnight.
- 5For a faster thaw, cut off just the portion needed and let it sit at room temperature for 30-45 minutes until soft enough to spread or cream.
Tips & variations
- Salted butter tends to keep a bit longer in the freezer than unsalted, since salt acts as a mild preservative, though both freeze well.
- Slice a stick into tablespoon-sized pats before freezing and separate them with parchment, so a recipe that needs just a little doesn't require thawing the whole block.
- Compound or flavored butters freeze just as well as plain butter; roll them into a log first so you can slice off rounds straight from frozen.
Storage & reheating
Well-wrapped butter keeps its best quality in the freezer for 6 to 9 months (unsalted) or up to a year (salted), though it stays safe to eat well beyond that if it's been sealed tightly the whole time. Once thawed, treat it like fresh butter and use it within about 2 weeks from the refrigerator; don't refreeze butter that's already been thawed and softened.
Tips from the Tulo kitchen
- Grate a frozen stick directly into pie dough or biscuit dough on a box grater. It skips the softening step and keeps the fat cold, which makes for flakier layers.
- Vacuum-sealing butter before freezing pushes out the air that causes freezer burn and stretches useful freezer life closer to a full year.
FAQ
Does freezing change the texture of butter?
It can make butter slightly more crumbly right out of the freezer, but once fully thawed it creams and spreads almost the same as fresh butter, especially in baking where it gets beaten or melted anyway.
How long can butter stay frozen?
For best flavor and texture, use unsalted butter within 6 to 9 months and salted butter within about a year. It stays safe past that if it's been kept airtight, but quality starts to slip.
Can you freeze butter in its original box?
Yes, if the box is unopened and the individual sticks are still in their wax paper wrappers. Once opened, add an outer layer of foil or a zip-top bag to block air and odors.
Can you freeze whipped or flavored butter?
Yes. Whipped butter can separate slightly as it thaws, but stirring it briefly brings it back together. Compound butters with herbs or garlic freeze especially well since they're usually used in cooking rather than spread cold.