Re: What is the freezing point of butter?

Butter does not have a single freezing point. It actually has two sets of 
freezing processes.  The first is the water phase freezing.  If you tried 
to freeze salt water -- you'll find that water keeps "coming out of 
solution" and freezing until you hit a point called the "eutectic" point, 
where it then freezes solid. The earlier freezing tends to be mushy. Thus, 
salt water ice is soft.  

The second freezing process is the shifted from a liquid fat to a solid 
fat. Again, because of the structure of the fats, the freezing point varies 
over a very large range.  So again you don't get a "hard" structure until 
you are at a very cold temperature.  

In addition, the fats in butter may undergo solid to solid transformations 
that will lead to texture changes as the fat takes up different crystal 
structures. 

Thus, butter is a very complex material with many different freezing 
points.