This temperature-controlled butter dish promises perfectly spreadable butter all the time


The Alfille Temperature Controlled Butter Dish promises to keep butter at your perfect spreading temperature.  It plugs in to a wall socket and is intended to operate 24/7.  It comes with a pre-set spreading temperature, but you can adjust it if you prefer your butter a bit softer or firmer.  It’s designed to keep butter from becoming too hard in a chilly room or too soft in a hot room.  The removable butter tray is dishwasher safe, and the tight-fitting lid is designed to keep the temperature constant.  The lids are available in white, stainless, black, cream, pink, or pastel blue with your choice of a silver or black base.  The Alfille Temperature Controlled Butter Dish is $49.99 from Alfille Innovations.

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6 thoughts on “This temperature-controlled butter dish promises perfectly spreadable butter all the time”

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  2. Let me get this straight. Some people have $50 to spend on an electric butter dish that does nothing other than make the butter spreadable. I believe this comes under the heading of “Solving First World Problems.” I wish the makers good luck with this product and hope they do well, but it may take them some time to find the right market.

  3. julia Procter

    Hi Merry Marjie……..until you have had one of these you have not lived!
    Its the best invention since sliced bread!! I have been trying to obtain another one for my home in Wales as the butter there is either rock hard (from the fridge) or a runny mess if left out on the kitchen cupboard. Back Home we have perfect butter 24/7 but unofrtunately they have been “out of stock” now for about 3 months!!!!!!!!….due to everyone wanting one!!..Look at the internet we have even tried ringing the Company without success…….Come on Alfille,,,,,fill your shelves!!…….I was even going to buy one for my mother!!

  4. All the jerks poopooing this invention haven’t lived in places where butter is never spreadable at room temperature. It just sucks having your bread torn apart. And if you try to nuke the butter and it goes 1 second too long, it’s a “land o’lakes” in your microwave. In the Pacific Northwest we get three months of decent butter weather. The rest of the time you’re chipping off chunks of rock.

  5. Bingo, North Dakota here. Old house. Drafty. Kitchen is the coldest room. When it gets to 20 below the dog’s water freezes if I don’t move it away from its usual spot, and I have to open the cupboard door under the sink because one certain spot on the pipes freeze. If it’s really cold the radiator stays warm enough so a butter dish on a towel keeps the butter soft but not melted on the radiator, but normal winter cold the radiator doesn’t stay warm enough for extended periods of time. I have the microwave method pretty much down but it is a royal pain. In particular, I make lefse (norwegian potato flatbread, like a flour tortilla made mostly out of potatoes) which you eat with butter and sugar. Spreadable butter is a must.

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