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In a corresponding blog post, Doiron wrote that the butter board \"is just a fun way to have a new appetizer or starter on your table\" adding that \"it’s way more affordable than a charcuterie board\" and \"comes out like a show stopper.\"

Doiron uses Kerrygold butter as the base ingredient in her video and recently documented a trip to Ireland hosted by the brand, whose Irish grass-fed butter is beloved by professional chefs, bakers and home cooks alike.

Doiron's video, which has racked up nearly 180K likes on Instagram and more than 8 million views on TikTok to date, has since spawned hundreds of other iterations from users on the platforms.

Some content creators like Rosalynn Daniels have offered helpful tips like adding a layer of parchment before spreading the butter layer to make clean up even easier.

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A post shared by The Black Martha Stewart (@rosalynndaniels)

Sarah Fennel, the blogger behind the popular account Broma Bakery, hopped on trend to lend her best baking knowledge for actually softening the butter.

\"If you're making a butter board, you need to have room temperature butter. So here's how I perfectly soften my butter for a butter board,\" she said in a video, showing a stick of salted butter (still in its wrapper) snugly fit between her body and high-waist leggings. \"Every few minutes, turn and in about 15 minutes it will be perfectly softened.\"

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A post shared by Sarah Fennel | Broma Bakery (@bromabakery)

Like so many instant-hit food trends, the butter board works because it serves as a launching point for people to get creative -- much like the four-quadrant folded wrap hack of 2021.

Recipe creator and cookbook author Nicole Keshishian Modic, known as @KaleJunkie on Instagram, shared a plant-based butter board with \"GMA\" that she tops with figs, nectarines, flaky salt, Marcona almonds and honey.

Other inspired posts have utilized non-butter spreadable condiments from cream cheese to stracciatella as the key ingredient.

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A post shared by Nadia Aidi (@foodmymuse)

While we're not sure if butter will ever truly usurp charcuterie, it's a fun new trend that people are clearly getting on board with.

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