Homemade Butter Frozen
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Butter, when you make it at home with cream from the store, should be only used fresh and stay in the cooler. Freezing it, because of the cream you've made it from, will cause ice crystals on the butter and add more water content into the butter itself when you're cooking. I'd recommend buying wholesale butter from Sam's, Cosco or GFS in bulk. It's hard to tell what your water/moisture content will be with homemade butter if you're not a skilled amish butter maker; on top of that, trying to use that butter in fresh baked goods that require a specific liquid content.