Things You\’ll Need
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stick of very cold butter
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knife
Cubing your butter is the best way to evenly disperse it in a dish.
Butter has many properties that enhance nearly every aspect of food: flavor, texture, appearance and more. In a pie crust, cold butter melts slowly, creating crisp, flaky layers. Cold butter sprinkled on top of a casserole browns and crisps the topping. In these dishes and others, even dispersion of butter is key, and cubing the butter is the best way to achieve that.
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Step 1
Unwrap the butter. It should be very cold, but not frozen.
Step 2
Cut the butter in half lengthwise, so you have two long slabs. Do not separate the halves.
Step 3
Turn the butter over so an uncut long plane faces up. Slice the butter into three long slices. Do not separate the slices.
Step 4
Slice the stick of butter thinly, starting at one of the short ends. This will result in many small cubes of butter.
Step 5
Separate the cubes with your fingers.
Tip
You can make your cubes smaller or larger by making more or fewer slices, respectively.
