I've had problems with the butter falling out of the bell into the water. What am I doing wrong?
1827184
Agree with all the previous answers. It is designed for a perfect fit of one stick. The butter should be room temp, not cold, soft, but not melted. The bell should be free of oil, dry, room temp also. The container should have a very small amount of cold water. Hope these answers help. I have had mine for several years and love it!
1827185
Don't use vegetable oil spreads or margarine. Use only pure butter with no oil content. Three companies make pure unsalted/salted Butter: Amish, Cabot, and Land O'Lakes . Oil based butters will always drop into the water.
1827186
Make sure the marble is dry and the butter is softened before pressing butter into the marble bell. I had the butter fall into the water once, but I had stuffed the butter into the marble while it was still cold from the refrigerator. Good luck!
1827187
Sage's answer is exactly right...make sure the bowl is clean and dry so the butter will form suction with inside of bowl.I too have been using a "butterbell" for years and I particuraly like the Norpro. Enjoy!
1827188
It helps if you pack the butter in solidly when it's soft. Then, put the bell in the fridge for about 1/2 hour. It won't fall out again. If you keep the butter bell near the stove, it may get too warm and fall out, too.
1827189
Start with making sure the butter keeper is clean of oil. Then soften the butter enough to be able to press it into the top tightly. If you just kinda set the butter in there without pressing all the air out, you don't get a good "seal" Don't try to put too much in there either. Usually one stick is enough. Hope this helps. Also, if your keeper is too warm where you keep it, the weight of the softening butter will cause it to fall out. It doesn't need a lot of water in the bottom either. You just want to keep it cool enough to spread easily. Hope this helps.
1827190
I have had a butter bell for about 7 years and I love it. We live in Texas and I find that, while it's not necessary, it is helpful for me to put more water in the dish than recommended, in addition to the advice of everyone else to make sure you have a dry dish and soft butter to start with. Fill the base with just enough water to come almost to the top when the lid is on the base.
1827191
Thaw butter to room temp before spooning into keeper...using back of spoon, push butter down into 'bowl' of keeper, smoothing off at top. I use one stick at a time. Also, use cold water in container, changing every couple of days. I love having butter ready to spread with this keeper. Enjoy using it!
720636
I have the same problem with mine. I thought it might have just been because I was using chilled dough. When I push down it does not catch the metal to push out the dough.
1844271
It happened to me the first time, then I softened the butter before packing in in make sure you have no empty pockets in it, gave one to my son showed him how I do it. His answer was what a great idea and the grandkids like it to no more runny butter.. good luck
1608673
Make sure it is snapped in all the way as it is hard to push in. The end should go through the second slotted hole when fully inserted. If it is just loose you might try heating it and spreading the split end a bit so that it is tighter. The only other option I see is a strong waterproof glue of just sending it back.
2201749
This is my second try and I am seeing the same issue with bread sinking in the middle. The loaf done today was too crumbly . I have used the exact recipe from the book not sure what is causing it to sink. Any suggestions
305145
It could be a couple of things: 1. Are you using REAL butter not the butter substitutes? Butter bells are really only for real butter. 2. Is your butter soften to room temp? The butter bell and the butter need to be at the same temp or else the cold butter will not stick to the bell. 3. Is the inside of your butter bell completely dry? The since oil/fat and water repel each other, and butter is a fat, the part of the bell that comes in contact with butter must be completely dry. Hope that helps.
328558
I had a problem with mold in mine only once. I believe if the water gets too low, below the lip of the butter cup, then the air gets into the butter and mold begins to grow. Unfortunately, I tried to clean mine with vinegar. Do NOT do this. I am now ordering a second one, as the inside was etched quite badly from the vinegar.I think the answers above are correct that it's a matter of changing the water out, however I also think it's not so much from the water itself, but from the level getting lower, especially in hot weather.
736636
It is upside down & does not fall out. Soften a stick of butter to room temp. Then spread into butter bell. Easy for children to use also.
932606
I used butter and flour and it came out. Some little end here and there I had to repair with buttercrem, which went over almost everything anyway. I hope, this helps
1844270
Depending on the warmth of the house, it may still fall out. I put a little water and ice chips in then if need be, the next day stick the butter back into its little cup and put fresh water and ice in. Works like a charm and the water doesn't hurt the butter. My house is about 83-85 in the daytime while I'm at work (109 outside) and having soft butter at dinner while the house is cooling is still well worth the extra effort. Good luck!
879860
I don't think the water actually is supposed to contact the butter. The water's function is to create an air-tight seal so that air cannot flow over, under, or around the butter. It is actually moving air, or exchange of air, that causes food to go stale, or, in this case, to warm via convection. The seal also keeps out bugs, pet tongues, and dust.
1553863
I found putting in about a quarter cup of water in the larger piece is good. I suggest you do the following over the sink: put a quarter cup of water in the bottom and then put the top down in it. If water doesn't overflow, it's OK. Then add a little more water and see if it overflows or not. Through trial and error you will find the right amount! Also, your butter will be very creamy and easy to spread instead of oily. TIP: remember to empty out the water at least weekly, especially during the hot months of the year!
188775
Usually when your bread falls, it's because you have too much liquid. Try cutting back just a little on the liquid and see if that helps.
1187725
I had the same problem at first. Get the 8'' or 10'' shells. Make sure they are pushed gently down and formed in the pan.
463726
No it isn't. I thought the same thing, but it is just soft and easy to spread. I believe that you are right about the butter repelling the water.
1844272
You definitely have to wait until the butter softens. Press down the butter slightly as you put it into the bell. The butter should be a compact mass without any pockets of air in between.
2036456
Make sure you are using salted butter. It might be too the quality of the butter keeper. I have used one for years and love it.