How to Soften Butter—Quickly—According to a Pro Baker

In Baking Hows, Whys, and WTFs, food editor Shilpa Uskokovic will answer your burning baking questions and share her tips and tricks for perfect sweets. Today, how can you soften butter, quickly?

I am many things but a careful planner is not one of them. Few situations test my chaotic energy more than when a baking recipe calls for room-temperature ingredients. Room-temperature eggs? Never used them. Tepid milk? No can do. Soft butter? Uh, oops. 

Eggs are forgiving of forgetfulness. But butter, not so much. While cold butter, or even frozen butter is ideal where flakiness is required—like this Actually Perfect Pie Crust—soft or room-temperature butter is vital for the success of cakes and cookies. It more effectively incorporates trapped air bubbles than cold butter when it’s beaten, and these air bubbles help aerate the final treat, making it tender and fluffy. Soft butter is also easier to incorporate into the dough or batter. Cold butter will fling aimlessly around the bowl and your baked treats will be denser. 

So what’s a last-minute baker to do? Here are my three trusted ways to soften butter quickly. Pick one to suit your personality. 

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