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.
Things You'll Need
stick of very cold butter
Unwrap the butter. It should be very cold, but not frozen.
Cut the butter in half lengthwise, so you have two long slabs. Do not separate the halves.
Turn the butter over so an uncut long plane faces up. Slice the butter into three long slices. Do not separate the slices.
Slice the stick of butter thinly, starting at one of the short ends. This will result in many small cubes of butter.
Separate the cubes with your fingers.
You can make your cubes smaller or larger by making more or fewer slices, respectively.