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Why does butter taste better cold?

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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  1. 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. I prefer butter room temp.

      1. I think it tastes better at room temperature too.

        2 Replies
        1. re: CanadaGirl

          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

            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. 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. 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

              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

                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

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

              2. re: small h

                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

                  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

                    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.