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  5. Except if you donā€™t have a gas stove (unlike every, single one of these cooking channels just assume I have access to) boiling water in a kettle takes, like, 10-15 minutes. In that case I might as well put the kettle on, put the butter on the stovetop close to the element the kettle is on, and just let the ambient heat soften the butter and make tea with the boiling water!
    Or!! You can do what I do and leave my microwave/stovetop light on. If left on, it heats up my microwave. So all I have to do is put the butter in the microwave, shut the door, and leave it there with the light on for a couple minutes and itā€™s soft in no time šŸ˜‚šŸ˜‚šŸ˜‚
    Another option that works for everyone isā€¦ Chop the butter up into quartered tablespoons and putting those squares in a small glass cup (got mine from some cheap pudding desert forever ago but a shot glass also works). Then microwave for 10-12 seconds. Donā€™t leave, watch it! If you see the butter shift at all, pull it out! Take your butter knife and stir it up to perfection. The warmed glass & bottom bits melts the rest of the butter perfectlyā€¦and it only takes 10 seconds.

  13. If your sudden butter temperature urgency corresponds with the dishwasher hitting its heated dry cycle and, as a result, thereā€™s a piping hot tumbler at the ready, this works all the quicker.. quickly.. quick.. quicklier.. more quickly.. FAST! Itā€™s impressively fast.

  22. pop it in the microwave unwrapped on a plate in 5 or 10 sec intervals until it is the softness you want. I only buy stick butter when it is on sale because it keeps forever in the freezer–no special container or extra steps needed to maintain the quality!

  38. No waiting? Wait for the water heat up. Wait for the glass to heat up. Wait for the butter to heat up. Well, sister, you just do that, meanwhile I've drug a zester down the length of the butter a few times and finished my toast AND nitro coffee while you're waiting for everything else to heat up. šŸ¤·

  40. This would work well if you're taking a butter dish out of the refrigerator. Just warm up the top (cover), then place it back on the dish over the butter. A typical ceramic or glass butter dish should perform well. If the top of your butter dish cover isn't flat, instead of filling it with hot water like a cup you may need to put it in a bowl of hot water or in a warm oven.

    I'll probably try this sometime. It's a little complicated compared to just taking the butter out earlier, but I can imagine a situation where guests are coming soon, I forgot to take out the butter, and I have enough time to spare to go through this process to warm the butter.

    Perhaps it's a more useful technique than I think. Maybe I'll start doing this often on those occasions when I have fresh bread I'm eager to eat and cold butter to put on it. This is much less messy than cutting up the butter to increase it's surface area and speed heat absorption. Using a butter dish, it's a no-mess technique.

    If I needed softened butter for creaming, this is better than using a microwave but cutting the butter into pats and spreading them on a plate to let them warm gently at room temperature would warm the butter more evenly, and dirtying a plate with a little butter doesn't matter when you're baking and using sticks of butter at a time.

  42. A vegetable peeler does a spectacular job of creating beautiful butter shavings that melt instantly on anything warm and/or comes to room temperature literally instantly.
    Alternately just keep your butter on the counter top. Yes, it needs to be salted butter, but since getting a dollar store glass butter dish years ago, I've had soft butter for every occasion since. And as I cross the half used mark on the in use stick, the butter holder has room to put the next refrigerated stick right beside it.

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