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Why does butter taste better cold?

Coldsoup Aug 1, 2011 03:22 PM

Does anybody know why butter from the fridge tastes better than at room temperature?
I love simple bread and butter. I always keep my butter out as its far easier to spread than cold butter from the fridge, but the taste is inferior. My life is hell.

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    gordeaux RE: Coldsoup Aug 1, 2011 03:34 PM

    Excellent question! Might just be a matter of preference, but I too, prefer butter cold. My only guess is that some of the particles are expanded to give better either a better tongue coating / more surface area of the particle for the tongue to taste? I have NO idea, really, but I wonder if it's something along those lines.

    1. m
      magiesmom RE: Coldsoup Aug 1, 2011 03:48 PM

      I prefer butter room temp.

      1. c
        CanadaGirl RE: Coldsoup Aug 1, 2011 03:52 PM

        I think it tastes better at room temperature too.

        2 Replies
        1. re: CanadaGirl
          pj26 RE: CanadaGirl Aug 2, 2011 03:22 AM

          Sorry Coldsoup, I prefer it room temperature as well! It's a really bug bear of mine when I go to restaurants and they serve cold, hard butter that can't be spread over the bread.

          1. re: pj26
            pine time RE: pj26 Aug 6, 2011 01:34 PM

            My reply seems to have poofed, but I, too, need room temp butter. At a restaurant, if it's in those little containers, I carefuly balance my coffee cup on top until the butter gets to a decent spreadable consistency.

        2. BobB RE: Coldsoup Aug 2, 2011 09:19 AM

          Another vote for room temperature butter. It just tastes better.

          Maybe you need to try a different brand of butter. I'm partial to Kerrygold salted, myself.

          1. s
            small h RE: Coldsoup Aug 2, 2011 09:41 AM

            I also prefer butter cold, because I like the less-greasy texture of cold butter. I think it tastes pretty much the same at any temperature.

            6 Replies
            1. re: small h
              CanadaGirl RE: small h Aug 2, 2011 09:46 AM

              I prefer it room temp, but do agree that it can get greasy if too warm. I use one of those butter keepers with the butter in the lid and water in the base. It keeps the butter just to the point of spreadable. Perfect.

              1. re: CanadaGirl
                Coldsoup RE: CanadaGirl Aug 3, 2011 11:28 AM

                Thanks for the tip CanadaGirl, just did some research into these 'french butter bells' and it sounds like the perfect thing for me. Can't believe I'd never heard of them before. Thanks.

                1. re: Coldsoup
                  CanadaGirl RE: Coldsoup Aug 3, 2011 12:16 PM

                  They're great. Just be sure to change the water every few days and all will be fine.

              2. re: small h
                Bob W RE: small h Aug 4, 2011 10:29 AM

                I'm with you -- I like my butter so cold that it rips the bread apart. Mrs. W. is much more of a room-temp person on butter and other things as well, like oranges.

                1. re: Bob W
                  gordeaux RE: Bob W Aug 4, 2011 10:51 AM

                  Interesting. I'm one of the minority so far (camp cold) and I despise room temp fruits for the most part. Gotta have cold oranges, melons, - almost all of em except for bananas.

                  Warm bread + cold butter = heaven

                  1. re: Bob W
                    tcamp RE: Bob W Aug 4, 2011 01:05 PM

                    I like mine bread-ripping cold too. By the time I eat it, the butter actually is about room temp but I like the uneven thickness the cold spread method delivers.

                    And it is so dang hot that butter at "room temp" in the summer gets too soft too quickly.

                2. j
                  joonjoon RE: Coldsoup Aug 2, 2011 12:06 PM

                  I like my butter room temp.

                  1 Reply
                  1. re: joonjoon
                    MandalayVA RE: joonjoon Aug 3, 2011 11:31 AM

                    As do I.

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                    mojoeater RE: Coldsoup Aug 3, 2011 07:58 PM

                    Gotta have butter room temp. Not just for spreadability, but because it NASA stronger, butterier taste!

                    8 Replies
                    1. re: mojoeater
                      BobB RE: mojoeater Aug 4, 2011 06:37 AM

                      Sorry, I can't parse this. Space butter?

                      1. re: BobB
                        CanadaGirl RE: BobB Aug 4, 2011 06:41 AM

                        It looks like an autocorrect fix to me. Some of the "corrections" my iPhone makes are interesting to say the least and I don't always catch them. I just tried basa, because the b is under the h and it got changed to NASA.

                        1. re: BobB
                          small h RE: BobB Aug 4, 2011 06:47 AM

                          mojoeater probably tried to type "because it has a..." and omitted the space between "has" and "a." So hasa became NASA. Technology! Always improving our lives.

                          1. re: small h
                            BobB RE: small h Aug 4, 2011 08:49 AM

                            I think you're right.

                            1. re: small h
                              mojoeater RE: small h Aug 4, 2011 12:28 PM

                              That is correct! Damned iPad!

                              1. re: mojoeater
                                small h RE: mojoeater Aug 4, 2011 01:10 PM

                                Seen this?


                                1. re: small h
                                  mojoeater RE: small h Aug 4, 2011 05:14 PM

                                  I have a friend whose name is Marijean. If autocorrect is on, it changes her to Marijuana!

                                  1. re: mojoeater
                                    small h RE: mojoeater Aug 4, 2011 05:19 PM

                                    Edgy! My last name ALWAYS gets auto-corrected on my stupid iPad, which is really an appropriate punishment for googling myself, I suppose. But I have known how to correctly spell my last name since, like, kindergarten, I swear.

                        2. s
                          smartie RE: Coldsoup Aug 3, 2011 08:26 PM

                          room temperature preferred here too. I live in South Fl and keep mine out in a regular butter dish.

                          1. e
                            escondido123 RE: Coldsoup Aug 3, 2011 09:06 PM

                            I like it room temp; my sister prefers it cold. My husband likes it cooked in dishes but not on bread or toast, what he calls "raw" butter.

                            1. m
                              Muchlove RE: Coldsoup Aug 4, 2011 06:44 AM

                              I would have thought butter at room temp tastes "stronger" because it can be hard to properly taste cold things. So maybe you prefer the taste of cold butter because you don't really like the taste of butter? I have no science to back this up, it's just a thought.

                              1 Reply
                              1. re: Muchlove
                                ttoommyy RE: Muchlove Aug 4, 2011 01:11 PM

                                Muchlove, I just noticed that we posted just about the same response about a minute apart. ha!

                              2. ttoommyy RE: Coldsoup Aug 4, 2011 06:45 AM

                                Put me down for room temp as well. Perhaps those who like it cold from the fridge don't really like the true "fatty" taste of real butter. Eating it cold from the fridge compromises the taste buds a little bit and take that "fatty edge" off. Think of it like eating ice cream straight from the freezer as opposed to eating "ice cream soup" after it has melted in the bowl and been stirred around. Isn't is much sweeter like that? That's because your taste buds are not being numbed by the cold.

                                Of course this is all my very unscientific take on the situation. :)

                                1 Reply
                                1. re: ttoommyy
                                  Coldsoup RE: ttoommyy Aug 4, 2011 03:44 PM

                                  The last 2 posts made some very interesting observations and has got me really thinking. Hot milk definitely tastes milkier than cold milk, and room temperature cheese is more cheesy than when cold.
                                  I'm beginning to think that maybe I have got it wrong all these years and the true taste of butter really is at room temperature. But hang on... No, cold butter definitely has a more intense fatty flavour.
                                  I'm arguing against myself now, this is bad.

                                2. tommy RE: Coldsoup Aug 4, 2011 04:43 PM

                                  This is obviously a matter of preference an not an absolute that needs to be explained.

                                  1 Reply
                                  1. re: tommy
                                    joonjoon RE: tommy Aug 5, 2011 08:17 AM

                                    Thanks captain obvious. ;)

                                  2. Veggo RE: Coldsoup Aug 6, 2011 02:03 PM

                                    I like butter melted in a bowl, with a steamed lobster and artichoke nearby.

                                    1. cowboyardee RE: Coldsoup Aug 6, 2011 02:10 PM

                                      I'm with the OP. Not just in terms of preference but of how I experience the taste of butter - to me, butter tastes more intense when it's cold. I've often wondered about that, since that's the counterintuitive and the opposite of the way taste is perceived for most foods.

                                      I suspect that with warmer butter, fat coats the tongue and dampens out flavors, whereas cold butter allows you to taste the milky and salty flavors more distinctly, as well as the flavors of the other food you're eating, before you get the dampening effect from the fat - it lets you experience flavors sequentially and thus more distinctly. Just my hunch. I've never seen a real explanation of this effect.

                                      Strangely, when butter is fully melted to a liquid and hot, I don't experience the dulling effect anymore. Just with room temperature butter. I suspect that has to do with the viscosity of room temp butter.

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