But what does “room temperature” mean and why do we use softened butter? Room temperature butter is soft, spreadable, holds its shape but is not melting. Your finger will leave a light imprint when the softened butter is pressed but won’t look greasy or wet. Properly softened butter does a couple of things. When mixed with sugar it creates little air bubbles, making your batter or frosting light and fluffy. The butter also mixes with the other ingredients more easily and doesn’t leave greasy little chunks throughout the treat.
How to Soften Butter
So, what happens if you forgot to take your butter out of the fridge in time? Here are 3 ways you can speed up the process of bringing your butter to room temperature.
Cut the Butter in to Cubes
The easiest (longer) method to soften butter is to cut your butter into pieces. Take your sticks of butter and cut them into small, 1-inch pieces. Arrange the pieces in a single layer on a large plate. Leave it on the counter for 30 minutes to 1 hour (depending on the time of year and temperature in your kitchen).
Microwave
The second, slightly faster method to soften your butter uses your microwave. Pour 2 cups of water into a microwave-safe cup or bowl. Microwave the water until boiling, about 2 minutes. Place the butter sticks on a heatproof plate. Simultaneously remove water from the microwave, place butter inside the microwave, and quickly close the microwave door. Leave the butter in the microwave for 10 minutes. The residual steam will quickly turn that cold butter into ready-to-use room-temperature butter.
The Rolling Pin Method
The third method requires a little muscle power but is the most fun. Unwrap your butter and place it in a plastic zipper bag. Using a rolling pin, meat mallet, or even a small saucepan, pound the butter until it’s flat and pliable. The heat from the friction of pounding will soften the butter to room temperature… and you’ll release any pent-up frustration as well!
