You decide to squeeze in some baking when you realize: uh-oh, the butter is rock hard. Time is short and you don’t have enough of it to wait for it to come down to room temperature so you can work with it.
Here are a few easy ways to fix the problem fast and get back to baking:
- Grate it into a bowl, it will come down to room temperature sooner than being left in block form. Good technique for a block that has been frozen.
- Cut a square off in the amount that you need then microwave it in a bowl for a few seconds at a time. You’ll need to watch carefully, it will melt fast at a certain point.
- Cut into small squares then place in a glass bowl. Fit the glass bowl into a pan filled with warm (not hot) water. The warm water will heat the glass bowl enough to quicken the process.
- Arrange the amount you need on a small plate. Take a glass bowl that will fit over the plate and fill it with boiling hot water. Let the water sit for a couple minutes to heat the bowl. Dump the water and fit the heated bowl over the plate. After a few minutes you should be ready to go.
- Beat or cream with a mixer.
- Make thinner strips that will soften up quickly by using a butter curler that you first heat under hot water.
Don’t let hard brown sugar hold you back either, see this page for tips .