Second, Mr. Chapman indicated that it is important to store the butter in proper conditions. It is best to store butter away from oxygen and sunlight, preferably in a cool, dark place. If you store the butter in a butter dish in a drawer or cupboard, you should be ready to go.
It is also important to keep the butter as clean as possible. Use clean utensils every time you pick up the butter, and make sure that no crumbs are left behind. Mr. Chapman also suggests keeping only the amount of butter you can eat in a week, because after a week the quality begins to decline.
Now that you know that room temperature butter is safe to eat, you can enjoy perfectly spreadable butter on your toast, rolls or buns.
