How to soften butter quickly
Whether you’re an avid baker or just starting out, learning how to soften butter quickly is sure to up your baking game! Nearly half of all baked goods call for room temperature butter, but sometimes you just forget to leave it out to soften or maybe you just don’t have the time. Well, worry no more! I’m sharing some baking tips and my 6 favorite ways to quickly soften butter!
3. Pound the butter
Put the cold butter into a plastic ziplock bag or between 2 pieces of parchment paper.
Flatten it out by either pounding it with a rolling pin or meat mallet. You can also roll back and forth over it with the rolling pin.
Allow the butter to sit for 5 to 10 minutes to get soft.
4. Cover it with a warm bowl
Cut the butter into chunks and put them on a plate.
Fill a glass bowl with water and heat it in the microwave for 2 to 3 minutes on high power or until the water is boiling. If you don't have a microwave you can also pour boiling water into a glass bowl and let it sit for 30 seconds.
Dump the water out into the sink and place the empty bowl over the cubed butter.
Leave the warm bowl over the butter for about 5 minutes and the butter will soften to room temperature.
5. Put it in a humid microwave
Cut the cold butter into cubes and place them in a bowl.
Fill a separate microwave safe bowl with water and heat it at high power in the microwave for about 3 minutes or until the water begins boiling.
Remove the bowl with water, put the bowl with cold butter into the microwave, and shut the door.
Let the butter sit in the humid microwave for 8 to 10 minutes.
6. Microwave it
Put the cold stick butter on a plate.
Microwave the butter at 30% power for 5 seconds, flip it over, and then microwave it for another 5 seconds. Then continue heating the butter for 5 seconds at 30% power and flipping it over until it comes to room temperature.
This process typically takes 15 to 30 seconds in total depending on the power of your microwave. It is better to go slow and steady, than accidentally melting your butter.