How many times have we gathered the ingredients for a cake or other preparation and realised at the last minute that we have yet to thaw the butter in time? Don't worry about having to postpone your brew. Fortunately, there are some tricks that we can apply even at the last minute and soften the butter without having to melt it.
So, let's see what they are.
Cut the butter into small cubes
Cutting the butter into smaller pieces softens faster than the whole package, especially if we leave it near a hot stove. If the butter is completely frozen, a quick way to thaw it is to rub it through the large holes of a grater.
Pound the butter
Place the butter in a zip-lock food bag, and flatten the butter using a rolling pin or the special meat mallet. After a few minutes on the counter, the butter will be at the desired ambient temperature.
Stay calm. Instead, 3-4 quick beats are all you need to get the butter into a flatter shape.
Put the butter in a bain-marie
If you're really in a hurry, pour a few cups of very hot water into a bain-marie or saucepan with a metal bowl attached. Put the butter in the bain-marie or metal bowl and let it soften. Just be careful not to let the butter start to melt.
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