"Bob (this one)" > wrote in
:

> Rhonda Anderson wrote:

Up to about 85°F, it'll hold its shape but be
> very soft, squishy. Sliding across the plate says that it was close to
> 90°F, when the surface begins to liquefy.

Must have gotten warmer during the day than I thought,and our house tends
to hold heat in summer.

>> If I did want spreadable butter in summer, I'd have to try the butter
>> holder with the water like Jill has, and see if that worked. On the
>> plus side, except in the coldest weather, it doesn't really take too
>> long for butter to soften enough for creaming when baking cakes.
>
> <LOL> Not when the house is that warm.

In winter it's chilly (we don't get snow, but it gets cold enough for
me)! But if it was cold enough that the butter wouldn't soften, then I'd
probably have the air-conditioner running to warm us up, so that would
solve that problem <g>.
>
> Looks like your situation suggests that leaving butter out isn't
> optimum. Won't work for everyone.

Since I only really use it for baking, it's not really an issue. Since so
many people seemed to be able to leave it out with no problems, I thought
I'd give it a go. Certainly doesn't look like something I could really
do, though, except in winter.Shame - I've seen some really nifty butter
dishes <g>.

Rhonda Anderson
Cranebrook, NSW, Australia