So who’s forgotten to take out the butter before baking or just felt like baking on the spur of the moment?
I usually leave the baking butter in a container in the kitchen but our South African Summers can get HOT and instead of being squishy between my thumb and forefinger, it’s melted. Leave it out in Winter and sometimes it’s still frozen! So I’ve always just slightly melted it in the microwave or squished, squashed, rubbed or forced it to soften in a blender. So imagine my surprise to find out, after baking for 30 years, that there is an easier solution. I had a Eureka and Doh! moment all at the same time.
- Cut the butter into small chunks: Small chunks soften much more quickly than the whole stick, especially if placed near the warming stove.
- Pound the butter: This is a fun way to take out your frustrations! Put the butter in a ziplock bag and use a rolling pin or meat pounder to flatten the butter. This softens the butter while still keeping it cool. A few minutes on the counter and the butter will be up to room temperature.
- Grate it: This is my favourite and when I had my aha! moment. If you don’t have time to wait for your butter to soften, you can grate it to make it easier to work with.
So if you don’t have time to wait for your butter to soften, you can grate it to make it easier to work with!