I find myself in this predicament a LOT! I need SOFT butter for my toast or for baking purposes and all I have is rock-hard butter in the fridge. Since I never have the patience (or the forethought) to simply let the butter come to room temperature on its own, I usually resort to putting it in the microwave. I actually have it down to my own “science” of sorts and it works pretty well. Five seconds on High, rotate stick of butter, five seconds more, rotate again, five seconds more.
Unfortunately, while this method works OK on my toast, it hasn’t worked very well in my baking attempts. The other day I read something that explained a lot about my baking “fails” of the past. The problem with microwaving butter is that it heats the butter unevenly, and tends to over-soften or even melt the butter in places which alters how effective it is in a given recipe. NOW they tell me! :-) You want pliable butter for beating, not almost melting butter.
So what’s a procrastinating, impulsive, would-be baker like myself to do?
Here is the answer in 4 simple steps!
Step 1
Put a stick of butter between two large pieces of wax paper.
Step 2
Using a rolling pin (even one with a huge crack in it will work!), press down on the butter.
Step 3
Roll it out like you would a pie crust.
Step 4
When the butter is about 1/4-inch thick, lift off the wax paper and peel away the butter (before it gets too soft to peel).
So how can you tell if the butter is ready? Take a piece of butter between your thumb and finger and squeeze it a little. You should be able to make an impression in the butter with your fingers, but it should still provide some resistance. The butter should feel more waxy than greasy. If it gives way without any resistance, the butter is too soft. Get it back into the refrigerator for a few minutes until it passes the test.
What is your preferred way to soften butter quickly?
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I ONLY use butter for baking. I use margarine (Country Crock) on my bread. Anyway, WHY go through FOUR steps when you can just nuke it in the microwave? You say this method hasn’t worked so well in your baking attempts. It’s always worked just fine for me. Just set the oven to half power. Also, if your butter has a foil wrapper, remove the wrapper BEFORE nuking the butter or you’ll get arcing, which is VERY scary! Of course the IDEAL method for softening butter for baking is to leave it out at room temperature, but sometimes you forget.
Please log in or create a free account to comment.I use the 4 second method …. In the microwave heat for 4 seconds, turn, heat 4 seconds, turn, etc.
Please log in or create a free account to comment.I used to be able to find good advice from
Please log in or create a free account to comment.your blog posts.
I just scrape the butter with my peeler.
Please log in or create a free account to comment.This is perfect!!! I always keep my butter in the fridge, so when it comes time to bake I have rock hard butter. I tend to put it in the microwave and melt it too much and then ruin my cookies. I’ll have to try this out!! :)
Please log in or create a free account to comment.I don’t have a microwave, either. I usually just keep my butter in a covered dish in the pantry, no need to wait and I use it so often it doesn’t get bad. On the rare occasions that I have to warm up some cold butter for baking, I just set in on the windowsill and let the sun do it’s work. Granted, I live in sunny New Mexico so this might not work for everyone.
Please log in or create a free account to comment.Thanks for the amazing tip. This will surely save my butt in the future. Love all your tips and ideas.
Please log in or create a free account to comment.If you are using the butter for baking, just put it in your mixer and go for it. I use my paddle and beat it to the right consistency then continue on with the recipe.
Please log in or create a free account to comment.https://www.youtube.com/watch?v=SWGBLkdm5h0
i haven’t tried this myself but it looks interesting
Please log in or create a free account to comment.I’ve seen this before too and will try it next time. Makes sense.
Please log in or create a free account to comment.So happy to get this tip. Like you, I have had a rock hard stick of butter and needed a small softened portion. I have since just left a stick of butter sitting covered on my counter for such occasions. I did away with my microwave years ago after hearing just 30 seconds in the microwave turns the cellular structure of the item into carcinogens. Having watched my husband die of cancer, I wanted no part of that. Goodbye microwave.
Please log in or create a free account to comment.I just found the best soft butter method ever!! Keeps butter soft and fresh — unlike anything I have used before.
It is a $10.00 glass cube which has a lid that inverts to be a bell shaped butter-server. Unable to attach photo. Can provide upon reqeust.
Put butter in the bell. Invert the lid on to the cube base, which is filled with water. Keeps your butter fresh and at the perfect temperature for weeks.
Note: I have not tried this in hot weather (we don’t have much of that in the Arctic).
I can not believe how easy and effective this is! If unable to purchase, suggest having a local potter make one for you
Please log in or create a free account to comment.How about frozen butter? I keep lots and lots of KerryGold (from grass-fed cows) in my freezer and usually have to really think ahead to put it out on the counter to defrost and get to room temp to make baked items.
Please log in or create a free account to comment.I keep my butter on rotation… one on the counter, one in the fridge and others in the freezer. When I finish or get close to finishing the one on the counter, I pull the one from the fridge and set it on the counter, then pull one from the freezer and put it in the fridge.
Please log in or create a free account to comment.Can someone past the link for the olive oil butter recipe?
Please log in or create a free account to comment.Laura,
Please log in or create a free account to comment.Here’s the link to Jillee’s Herb Butter recipe which I use daily, without the herbs. And I’ve increased the quantity of oil as well. https://onegoodthingbyjillee.com/2013/06/make-your-own-herb-butter.html
I used to put the butter on a heat safe plate or bowl (not plastic) on top of the toaster while it was toasting the bread. the butter melts evenly and is ready when the toast is. Even if started right after the bread.
Please log in or create a free account to comment.This is a great tip! thanks!
Here is another way for it..If you want butter that is easily spreadable and you use it constantly, you can use a butter bell. They have used this over in Europe for a couple of centuries. You have to remember to change the water that the bell goes into every 2 – 3 days. We have used one before and they work great as long as you change the water. The water creates an air tight seal around the butter and keeps it room temperature.
Please log in or create a free account to comment.Nice idea for baking! For everyday use such as toast or vegetables, I use a very sharp knife to cut pats of butter. They are easy to use and melt pretty quickly.
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