How to Freeze Butter the Right Way
Have you ever wondered “Can you freeze butter?” The answer is a resounding yes! And once you know how easy it is to freeze butter, you’ll never pass up a great sale again.
I have been freezing butter for years without any problems, and today I’m walking you through everything you need to know about freezing butter — step-by-step.
Freezing butter is one of the best money-saving tricks I use in my kitchen, especially around the holidays when butter deals are at their best. Here’s what you need to know about how to freeze butter.
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Why You Should Freeze Butter
Butter freezes beautifully. Whether you bake a lot or just like to stock up during sales, freezing butter helps you save money and always have it on hand. Why would I want to pay $5 or more a pound when I can get it on sale for $3 a pound?
I do a lot of baking, and have tracked it for over 2 years now. I know that I average 6 pounds of butter a month. If I can save at least $2 on every pound of butter I use in the course of the year, that’s $144 dollars saved! That is why I freeze butter.
Butter holds up great in the freezer — no texture change, no flavor loss, and no extra prep needed. You can freeze salted or unsalted butter, store-brand or name-brand. It all works the same!
How to Freeze Butter (No Extra Prep Needed!)
Here’s how simple it is:
- Take the box of butter and place it straight in your freezer.
- That’s it. No wrapping, no bagging, no containers required.
- Keep it away from strong-smelling foods if you can, just like with anything else you freeze.
Butter is already wrapped and boxed, so you don’t need to do anything extra. This works whether you have a chest freezer, upright freezer, or a small freezer above your fridge.
If you are concerned about freezer odors, you can wrap the boxes in foil if you like, but I have never had a problem freezing the butter in boxes just as is.
How to Thaw Frozen Butter
When you’re ready to use frozen butter, just move it to your fridge. Ideally, try to move it 24 hours ahead of time so it can soften slowly. But if you forget (I’ve been there too!), here’s a quick tip.
Soften butter fast without melting it:
- Take a glass cup or wide-mouth canning jar, fill it with hot (even boiling) water.
- Let the water sit for 2–3 minutes to heat the glass, then pour it out.
- Place the warm jar upside-down over your wrapped stick of butter.
- Let it sit for a few minutes — your butter will soften perfectly!
Avoid the microwave — it melts unevenly and can mess with your baking results.
How Long Can You Freeze Butter?
Butter will easily last up to 12 months in the freezer. Most sources say 6 months, but I’ve frozen butter for over a year without any issues. No freezer burn, no flavor change — just perfectly fresh butter.
What’s a Good Stock-Up Price for Butter?
This varies by region, but here are the prices I aim for:
- $2.50/lb is my go-to stock-up price.
- If you find it for $2.29 or even $1.99/lb, stock up as much as you can.
- Even $2.99/lb is still worth grabbing depending on your area.
You’ll typically see the best sales around Thanksgiving, Christmas, and Easter — whenever people are baking more.
How Much Butter Should You Stockpile?
That depends on how much you bake or cook with butter. Here’s a simple way to estimate:
- For one month, keep track of how many pounds (or sticks) you use.
- Then, multiply it by 12 to estimate how much you’d use in a year.
- Use that number to guide your stock-up goals during the next big sale.
In our house, we bake a lot — so I keep a good stash of butter in the freezer to last us until the next sale cycle. Ideally, I try to always keep at least 6 months (at 6 pounds a month) of butter in my freezer at all times.
Yes, You Should Freeze Butter!
So, can you freeze butter? Absolutely — and you should. It’s one of the easiest and most frugal grocery hacks out there.
Next time you find a good deal on butter, go ahead and fill your freezer without worry. Then you’ll always have fresh butter ready to go — whether it’s baking season or just a busy Tuesday night.
Do you freeze butter? Any tips or tricks you want to add?
