In case you’re ever at trivia night or on Jeopardy and this comes up: For a product to be labeled as “butter” in the United States, it must be made from churned milk or cream and have a butterfat content of at least 80 percent, according to Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager. Anything less than 80 percent fat is technically a “spread.” (Margarine and plant-based butters are also at least 80 percent fat, but the primary ingredient is oil.) 

Whether we’re using it to prep the bread for grilled cheese, to melt into fan-favorite Butter Swim Biscuits, or to play a starring role in desserts like pies, cakes, and cookies, butter—real butter—is one of our ultimate Test Kitchen MVPs. Irish, French, generic, or homemade; butter every which way is a mainstay on our grocery list.

As often as we use butter, though, we sometimes over-invest and end up with a box or two of surplus sticks. If you, too, have been in that situation, you may have wondered, “can you freeze butter?”

Can You Freeze Butter?

Absolutely, Brekke confirms.

In the refrigerator, butter will typically last 3 months when stored properly (wrapped, or once unwrapped, in an airtight container so it stays odor-free). Salted butter typically can be stored for slightly longer periods of time, about 5 months, because the salt acts as a natural preservative, Brekke explains. 

If you know that you won’t be making it through your butter before that timespan, it’s wise to freeze butter as soon as possible.

According to the U.S. Dairy checkoff, unsalted butter can be frozen for up to 5 months, while salted butter should be golden for up to 9 months on ice. 

Freezing butter is “a great way to extend its shelf life and prevent spoilage while maintaining butter's quality,” checkoff experts add.

How to Freeze Butter to Prevent Freezer Burn

To freeze butter the Test Kitchen way:

• Keep the butter in the original cardboard package.
• Place the package in a zip-top freezer bag, or wrap the box in heavy-duty aluminum foil to act as an additional moisture barrier.
• Label and date the package, then transfer it to the freezer for up to 5 months (unsalted) or 9 months (salted). For the best results, Land O’ Lakes suggests using frozen butter within 4 months, if possible.

Test Kitchen Tip: Want to freeze a single stick of butter? Keep it wrapped in the original paper wrapper, then add a layer of foil for extra “insurance.” Place the foil-wrapped stick in a zip-top freezer storage bag. Label and date the butter, then freeze for 5 to 9 months.

How to Thaw Butter

Before we discuss how to thaw butter, we couldn’t resist asking Brekke, do you need to?

“Whether you thaw or not depends on the recipe or way you plan on using it,” she says.

You have some options, based on the end use:

• Chilled: Place the frozen stick(s) in the refrigerator 1 day in advance of when you need it, and the butter should be back to fridge temp and ready to use in recipes—or spread on toast or biscuits.
• Melted: Unwrap the frozen butter, then heat it in a pan on the stovetop or in a bowl in the microwave. (No need to thaw.)
• Grated: If you don’t have 24 hours to wait, but aren’t seeking melted butter, unwrap the frozen stick(s). Using a cheese grater or microplane positioned over a plate, shave the butter into small pieces, and “it’ll be nicely thawed in a matter of minutes,” Brekke says.

The Best Uses for Frozen Butter

Once you’ve thawed or melted your butter, you can use it in any dish that calls for butter in that format. (And in case you missed it and your recipe calls for it, here’s how to soften butter.)

Some recipes are actually designed for making with frozen butter. Grated, frozen butter is ideal to incorporate into things like tart and pie crust, scones, and biscuits. The frozen butter bits are easy to incorporate into the mixture (toss with the flour before adding any other wet ingredients) without overworking dough or batter. As the cold butter shreds melt in the oven, they generate steam that yields flaky, tender results.

How to Tell If Butter Has Gone Bad

The high fat content of butter makes it far less likely to spoil than milk or cream, but it's still possible for butter to go bad.

As with any food or beverage, it's wise to inspect butter for discoloration or mold. However, the most common signs of spoiled butter include a subtle unpleasant odor or a sour or bitter flavor.