It should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation. This butter is overly softened. A finger pressed in with no pressure at all will leave an indentation, almost sinking into the butter.
Not only that, but the butter will be squishy all over. Air bubbles in butter that is too soft or melted will collapse—and we want those air bubbles. This, you might have guessed, is melted butter. Is it just me, or is this plate of butter smiling at us?
Again, this will leave us with collapsed air bubbles. Note: You can cream cold butter. Ideally, butter should be left on the counter for 30 minutes or so at room temperature. I like to take my butter out of the refrigerator first, then gather all of my other ingredients, line my baking pans, throw in a load of laundry, check Instagram, etc.
A microwave can be used, but watch carefully. Whack, whack, whack. Reply 0 comments. Connie Nov 28th, Thank you! Liz Nov 28th, Greast ideas! I do that all the time!!! Much better than the microwave! Lora Nov 28th, These are all way better than the microwave. Susan Taylor Nov 28th, Needed this on Tuesday!! Great tips I didn't know. LuAnn Nov 28th, Love your cooking tips, but really love watching your parenting even more.
Dorothy Nov 28th, Thanks for the great tips. Teresa H Nov 28th, Love your ideas! Will share w my sister who always uses the microwave. Heather Nowak Nov 28th, Love your tip!! I always use the microwave and then it melts too much. KGreen Nov 28th, Love your tips - great post and video!
Your daughter is adorable! Karen Nov 28th, Cute video! Stacy Nov 29th, This is me, all the time. Thanks for sharing! Natalia Nov 30th, Brilliant!! Thank you!!!! Kristen Nov 30th, Great idea!!! Hollie Garcia Nov 30th, Love it : I'll use the cut in up in cubes version. Thanks for saving me time!!
Summer Verhoeven Dec 1st, Thanks. Molly Dec 5th, Thanks! Jennifer Dec 8th, Great tips!! Nicole Jan 22nd, Love it! Thanks for sharing: Now I'm going to make your vanilla cupcake recipe! Suzanne Sep 3rd, Great tips! I've done the rolling pin idea, but not the others.
Kristin Sep 3rd, Alternately, Martha Stewart recommends beating cold butter in the mixer with the paddle attachment to soften, before adding additional ingredients. Robyn Oct 15th, Thanks for the great tips. I've never tried any but will make sure I do when needed. I'll have to try them. Eileen Oct 15th, Thanks - I think I would put it in a zip lock baggie before I put it in my pocket.
Marcella Halloran Oct 15th, Good to know. Nola Oct 15th, I am glad of this video because I always need a way to soften butter. Amy Hassett Oct 15th, fun tips! I often forget to soften the butter! Mark Oct 15th, I cut my sticks in half into cubes , put them in a small bowl one at a time and microwave on low power power level 2 out of 10 , checking every 5 seconds. ZT Oct 15th, jr It is better to say nothing, than to be this cruel to people.
John Oct 15th, You should also put the butter in a plastic bag before putting the butter in your pocket. Trudy Oct 15th, Love it! Sally Oct 15th, This is great!
Jerry Oct 15th, Melt butter Jackie Woodworth Oct 15th, what a neat site!!!! Susan Gray Oct 15th, Great site. Mary Ann Colvin Oct 15th, Great ideas. Sheri Oct 15th, I'm one of those who decides to bake and then I'm frustrated because I have to wait for the butter to warm up.
Carol Katsarelas Oct 15th, Very interesting,. Latina Hildreth Oct 16th, These are great tips. Mea Oct 16th, Great tips, I'm always not having soft butter when I need it. First things first: Why is room temperature butter important in the first place?
Because butter has certain unique properties that distinguish it from other fats used for baking. This action aerates the batter or dough, which helps lighten the final baked good during baking.
In some cases, though, using melted butter that is then cooled but still liquid can have a different but not undesirable effect. When it comes to chocolate chip cookies , for example, I like to use melted and cooled butter because it leads to a chewier—rather than cakier—finished cookie.
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