Best way to soften butter?
I'm a relative newbie to cooking/baking. Many recipes call for softened butter (salted and unsalted). I'm impatient, so I always toss fridged or even frozen sticks on low power in the microwave & it's almost guaranteed to partially melt. Any tips to do this better/faster? What effect does using partially melted butter when baking (e.g. cookies)? Thanks.
Nevermind. I searched outside of "Home cooking" and found other threads. Feel free to reply though.
This doesn't work with frozen, but cold butter from the fridge, grated on the large hole side of a 4-sided grated, magically softens.
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I usually cut it according to the tablespoon measurements or a tad smaller and lay it out on a plate at room temperature. The butter seems to warm a lot quicker, usually good to go in 20-30 minutes. I've had success doing this method for cakes, cookies, and buttercream frosting