Avoiding eye contact with that half-used block of butter slowly losing its will to live in the fridge? You’re not alone. But fear not, buttery babe—this Pinterest-worthy portioning trick will have you slicing, stacking, and storing like a pro in no time.
Whether you're batch baking, meal prepping, or just want to avoid the chaos of hacking off a cold chunk mid-recipe, this hack has your back (and your butter).
What You’ll Need
- A block of butter (salted or unsalted)
- Baking paper or greaseproof paper
- A sharp knife
- Storage container for fridge or freezer
Method
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Cut your paper strips:
Cut lengths of baking paper just long enough to wrap around the blade of your knife, with a little overhang at the top—this will go between your butter slices to stop them sticking together.
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Slice your butter:
Use the measurements on the foil wrapper as a guide—many supermarket butters are marked in 25g portions, which is perfect for most baking and cooking needs. If yours isn’t marked, slice into even portions that make sense for your recipes.
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Wrap and stack:
Flip each slice down onto your board and use the baking paper left in between to wrap neatly & stack (without sticking) into your storage containers to fridge or freeze.
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Store it smart:
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- Fridge: Ready to use and easy to grab.
- Freezer: Salted butter can last up to 12 months; unsalted is best used within 6 months.
To Use from Frozen:
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- Microwave in short bursts on low power until softened
- Or defrost in the fridge over a few hours
Why This Hack Rocks:
- No more sticky stacks
- Faster cooking prep
- Reduces waste
- Actually kind of satisfying to look at
When Portioned Butter Comes in Handy:
- Sautéing and frying – Grab a portion straight from the freezer and toss into your pan.
- Toast upgrade – Ready-to-go pats for spreading on morning toast or muffins.
- Butter boards or grazing platters – Neatly portioned butter makes for an easy and aesthetic add-on.
- Sauce making – Drop straight into pan sauces or reductions.
- Flavoured butters – Use portions to mix with garlic, herbs, citrus zest, or spices and freeze in variety packs.