Things You'll Need
stick of very cold butter
knife
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.
Step 1
Unwrap the butter. It should be very cold, but not frozen.
Video of the Day
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.
Video of the Day