How to Make Butter Come to Room Temperature

Room temperature butter produces lighter and fluffier cakes.

Many cake and pudding recipes require the beating of butter and sugar together to form a light and fluffy mixture before other ingredients are added. If butter is used directly from the refrigerator, it is stiff and cold, making this creaming process much more difficult. In that case, insufficient air is combined and the results yielded are less light and airy than they should be. Avoid these problems by allowing butter to come to room temperature before use. Does this Spark an idea?

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Plate
Knife
Cooking thermometer
Microwave
Baking parchment
Rolling pin
Grater

Instructions

Countertop Method
- 1
  
  Remove the butter from the refrigerator and measure the required quantity for your recipe.
- 2
  
  Cut the butter into small cubes and place on a plate.
- 3
  
  Place the plate on the countertop and allow it to stand in a warm room, at about 70 degrees Fahrenheit, for 15 minutes.
- 4
  
  Test the butter to see if it is at the correct temperature. Gently press the surface of one of the cubes with a finger. If it leaves an indentation but is still firm, it is ready for use. Use the thermometer to check the temperature. Room temperature butter should be at about 65 degrees Fahrenheit.
Microwave Method
- 5
  
  Remove the butter from the refrigerator and measure the required quantity for your recipe.
- 6
  
  Cut the butter into small cubes and place on a microwave-safe plate.
- 7
  
  Heat in a microwave, on 50 percent power, for five seconds. Be careful not to overheat or melt it.
- 8
  
  Test the butter to see if it is at the correct temperature. Gently press the surface of one of the cubes with a finger. If it leaves an indentation but is still firm, it is ready for use. Use the thermometer to check the temperature. Room temperature butter should be at about 65 degrees Fahrenheit.
- 9
  
  Reheat the butter carefully for an additional five seconds and repeat the test. Continue this process until the correct internal temperature is reached.
Rolling Pin Method
- 10
  
  Remove the butter from the refrigerator and measure the required quantity for your recipe.
- 11
  
  Cut the butter into small cubes and place them between two pieces of baking parchment on the countertop.
- 12
  
  Use the rolling pin to flatten the butter in the same way as you would roll out pastry.
- 13
  
  Continue rolling until the butter is 1/4 inch thick. Peel off the baking parchment and the butter is ready to use.
Warming Frozen Butter
- 14
  
  Remove the butter from the freezer.
- 15
  
  Use the grater to grate the required quantity of butter onto a plate, while it is still cold. Return the remaining block of butter to the freezer or store in the refrigerator for later use.
- 16
  
  Use the grated butter in your recipe as required. Grating ensures it warms to room temperature almost immediately.