You do know the technique of scraping the hard butter with a knife, picking up a thin, crumply layer of butter that is easily spreadable? Well sometimes it’s not but a hot piece of toast speeds it up.
The advice in the link above, and the concerns of the OP, do not match my experience at all.
We buy whipped butter in plastic tubs and leave it out on the kitchen counter (covered) until it has been used up. Between the two of us, that generally takes a week or two. It has never gone rancid or tasted strange. Before I married, I did the same with stick butter in an ordinary ceramic butter dish. Likewise, no problems.
We have lived in Maryland and Georgia, which get hot and very humid, and in Las Vegas, which gets very hot and dry. Our houses were air conditioned and kept at 78 F in the warmest parts of the summer.
Nope. He’s exactly right. In most American accents, the sound for intervocalic T (t sound between two vowels) is the same sound as intervocalic r in Spanish words, such as sombrero. Both are alveolar flaps.
I say ‘butta’ cause it’s fun. 
Ditto. I don’t even use salted butter, either. A stick will last us a good week to week and a half. No rancidity issues. The current stick is five days old and held at a room temp of 77. I just ate a slice of bread with butter on it, and there is no off flavor I can detect.
What we have here is a huge first world problem.
But, I am happy to read that almost all replies are of butter fanatics.
Maybe that is why I am comfortable here.
Pump up the butter!
I heartily endorse the ceramic butter keeper/bell. It does exactly what it’s supposed to do—keeps butter fresh and spreadable. It’s easy to load, too. Just unwrap a stick of butter and squish it into the bell, keeping the butter wrapper between the butter stick and your hand. No need to pre-soften the butter, just use a little elbow grease and jam it in there.
Unfortunately, my butter bell broke a while back (maybe I used too much elbow grease) and I’ve been too cheap to buy another one.
Until I get another butter bell, I either:
[ul]
[li]Cut 2 thin pats of butter (instead of one thick pat) and place them catty-corner on the toast. After a few seconds the heat of the toast makes the butter pats spread easily (spread down from the top pat and up from the bottom pat).[/li][/ul]
Or
[ul]
[li]Cut a thick pat of butter and flop it over on the partially unwrapped butter wrapper. Then, while the bread is toasting, place a heated glass over the butter pat (you can easily warm a glass by microwaving water in the glass, then pour out the water). By the time your toast is ready to butter, your pat of butter will be softened to perfection.[/li][/ul]
If I’m in a rush, I’ll just spread my daughter’s vegan spread on my toast, but that tastes like axle grease.
You jam it in so that it sticks to the sides. Sometimes it falls out; you just put it back.
see whether you can get Buttersoft imported. Spreadable butter (just butter, no oil mixed in).
https://mainland.com.au/butter/buttersoft.html
I have decided there’s some kind of sweetener in them, honey maybe.
Butter softness in roughly 15 to 20 minutes on the counter.
I cut a chunk off and let it soften on a paper towel.
Usually it’s ready to spread by the time the coffee is made and my eggs are cooked.
Hot toast makes a difference in spreading butter.
Here’s an articlethat actually cites scientific studies, instead of merely asserting that you shouldn’t keep butter at room temperature for more than a day or two, as several others I found did. It says:
Emphasis mine.
So I’d like to ask the OP and others who are concerned about their butter spoiling to please tell us if it has actually happened to them, and if so, what were the conditions that led to it – time, temperature, etc. – and the nature of the spoilage – change in taste, appearance, texture?
If it hasn’t happened, and is just something you’ve worried about, it would seem you don’t have to worry any longer.
Is perceived rancidity caused by bacterial growth? I’m talking about an off flavor that interferes with enjoyment of the butter’s taste. I think this is more likely to be about the breakdown of various compounds in the butter due to exposure to light and air and (relative) heat. In other words, oxidation.
And yes, it has happened in my home, although it can take two or three weeks before I notice. We keep the butter away from light and (as much as feasible) oxygen, but it is certainly room temperature.
Well, hell. This explains why my Butter Bathysphere prototype was a failure.
Holy moley what a terribly misinformed page. Unrefrigerated butter goes bad after a day or two? Have these people ever been around butter in their lives???
And since they don’t believe in leaving butter out they don’t cover at all the importance of covering the butter to slow oxidation. But even uncovered butter shouldn’t go bad that fast.
Yup, even as a non-butter hater like I know you don’t have to keep it in the fridge. Also, I had never heard of these butter bell thingies but I am intrigued! Off to Amazon . . .
Yes, I’ve had butter that was lower in quality as a result of being out too long. I never worried it was going to make me sick, but it oxidizes. You can see a line or darker yellow around the exterior, and it tastes, I dunno, less good. I still use it, but I prefer to keep it in the fridge. Maybe if we had an air-tight butter dish it would keep longer. We don’t.
Yup.
If you leave butter out here in the summer, it isn’t that it spoils, but that it melts. a big soggy melted blob of yuck. Not a problem if you have airconditioning everywhere, but many of us don’t. I’d guesstimate the temperature in my kitchen when it’s really hot to be in the high 20s/ low-mid 30s (celsius). when it’s in the 40s out there, it gets pretty hot in here. Yes, it’s not summer all the time, but it tends to “program” us not to leave anything out of the fridge.
Of possible interest to participants in this threat; the movie Butter about the cutthroat world of competitive butter carving.