Soften Butter Quickly with this Trick

Soften butter quickly with this super easy trick! on

The holiday season is upon us and we all have a million and one things to do this holiday season. Baking treats is a priority, of course– and we always try to prep as much as possible by reserving enough time for all the holiday goodies we’ll churn out of our kitchens. But guess what? We’re human. And we’ll forget to lay out our butter ahead of time. It’s still in the fridge, hard as a rock. So aggravating! We’ll make up for it by trying to heat it in the microwave, but it always ends up slightly melted. Then our butter and sugar never cream properly and our cookies spread everywhere. It’s a disaster.

Sound familiar? Let me help. It’s the return of baking basics!

Cake Batter Chocolate Chip Cookies on

Why Softened Butter?

First, let’s discuss why you actually need softened butter for your recipe.

Most baking recipes begin with creaming butter and sugar together. “Butter softened to room temperature” is not listed just for fun. There’s legitimate science involved. Butter, a solid fat, is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands from the heat and produces a fluffy baked good. Not only this, room temperature ingredients bond together very easily since they’re warmer, creating a seamless and evenly textured batter. A smooth batter with trapped air = a uniformly textured and proper tasting baked good. Cold ingredients do not emulsify together. Period. This results in clumpy frosting, chunky cheesecake, dense cake, flat breads, and oily muffins.

In other words, complete recipe failures.

It’s literally my #1 baking rule: if a recipe calls for room temperature butter, use room temperature butter. It’s *that* important.

Did you know that room temperature butter is cooler than you think? Here’s my entire page dedicated to the importance of room temperature butter if you’re interested.

For most baked goods, nothing beats softened butter– and the best way to always have it on hand is to just lay it out on the counter ahead of time. But we forget. No offense butter, but you’re not a priority in my day.

Soften butter quickly with this super easy trick! on

How to Soften Butter Quickly

There’s a billion tricks to softening butter quickly, but the following works like a charm each time. And it couldn’t be easier. Here’s what you’ll need:

  1. water
  2. butter, sliced into small pieces
  3. microwave

Step 1: Pour 2 cups of water into a microwave-safe cup or bowl. I always use a liquid measuring cup.

Soften butter quickly with this super easy trick! on

Step 2: Microwave it for 2 – 3 minutes until boiling.

Soften butter quickly with this super easy trick! on

Step 3: Place butter into a heat-proof bowl or plate and into the microwave. (Our microwave is one of those models in the kitchen island. The microwave drawer so cool and sorta kinda futuristic looking!) Remove water from the microwave.

Soften butter quickly with this super easy trick! on

Step 4: Close the microwave to trap hot air inside. Butter will soften in 10 minutes.

Then you can use it in your recipe.

Soften butter quickly with this super easy trick! on

Keep in Mind

The more butter your recipe calls for, the larger the bowl or plate (holding the butter) should be. In other words, you don’t want a huge pile of butter in a small bowl. You want it slightly spread out so all the pieces can warm up quickly and evenly.

There ya go!


How to Soften Butter Quickly

  • Author: Sally
  • Total Time: 15 minutes


Soften butter quickly with this super easy trick!


  • 2 cups water
  • butter (sliced into pieces)*


  1. Pour 2 cups of water into a microwave-safe cup or bowl. I always use a liquid measuring cup.
  2. Microwave it for 2 – 3 minutes until boiling. Remove water from microwave.
  3. Place butter pieces into a heat-proof bowl or plate, then place into the microwave.
  4. Close the microwave to trap hot air inside. Butter will soften in 10 minutes.


  1. The more butter your recipe calls for, the larger the bowl or plate (holding the butter) should be. You don’t want a huge pile of butter in a small bowl. You want it spread out so all the pieces of butter can warm up quickly and evenly. Thinner pieces will soften faster.

And there we have it! Perfectly softened butter, the base for millions of recipes. Including my perfect vanilla buttercream!

vanilla buttercream

More Baking Tips


  1. What a handy tip! I have a ‘soften butter’ button on my microwave but this tip is perfect for any time I need to soften butter for baking when I’m not at home.

  2. I’m definitely going to try this. I’ve always been unsuccessful when softening butter in the microwave. Thanks for sharing.

  3. Sally, you saved me this morning with this tip! I’ve got two loaves of pumpkin bread in the oven right now (the house smells great, of course). I needed to make them in a hurry this morning to bring to someone this afternoon, so I didn’t have time to soften the butter. Your method worked perfectly. Thanks! 

  4. This may not work for a couple months of the year, but here’s my go-to Texas tip:

    Put your still-wrapped butter on a plate and set it on a surface in your garage. It’s always warm/humid and won’t take near as long as sitting it out in the kitchen!

  5. I Love your cookie recipes and the research you have put into them!  Many of the recipes make only 2-3 dozen.  Do you have equally good results when you double the recipes??

    1. For cookie recipes– typically yes. It’s rare when you can’t successfully double a cookie recipe. I usually always do!

  6. OH, I like this tip! Last Christmas I looked online for a tip and it said to put the butter in a giant ziplock bag and beat it with a rolling pin until soft. It worked but this is much less violent! lol

    I know I haven’t commented in forever – crazy life lately – but I do read diligently and you are still my favorite chef! 🙂 I am already making BIG plans for the cookie-a-thon this holiday season!

    Hope you are well! xo Christine

  7. Oh my goodness!!! Brilliant!! I just might actually start baking more! I am not good at planning ahead so that means very little baking because that softened butter step requires a little planning. Thank you!!

  8. A quicker way I use. Is to put the microwave on 30% (low) and put the butter in 20 sec at a time. If you put it on 100% (high) it melt, but 30% works a charm.

  9. I have a tip I got from the great Mary Berry (of “Great British Bake-off” fame), which will work if you don’t have access to a microwave (or even if you do). Cut your butter into 1cm/1/2″ cubes and put into a bowl. Cover the butter with warm (Mary says “about as warm as a baby’s bath”) water and leave for 10 minutes – put a timer on. Drain the water at the end of 10 minutes and the cubes of butter are soft enough for anything you want to do with them. If it’s good enough for the Queen of British Baking it’s good enough for me.

  10. Well… It didn’t work for me, but I am now placing the glass bowl with the cut up butter on the stove for about five minutes, as the oven is preheated…and we will see. Of course, to be fair my butter was frozen. I boiled  the water for a bit more time then was recommended, closed the door quickly shoved the butter in the glass bowl in to the microwave, and it’s still cold and hard. ☹️

  11. If only she had said to take the water out of the microwave and leave the butter in by itself, as others asked about. What a blunder. I went to the Pioneer Woman instructions which were so much simpler. Luckily, I had another cube of butter.

  12. Thank you, I can’t wait to try this! I had no idea that the different forms were for specific reasons. And thanks for explaining how the creaming and the baking powder help create the texture. 

  13. I find the quickest way for me is to shred or grate the cold or frozen butter. I put mine through my salad shooter, and it works perfectly!

  14. Thank you for the tip, Sally. I came home from working the 3-11 shift and wanted to make lemon bars but need soften butter. I searched online and found your tip. Worked great. Lemon bars done. Goodnight!

    1. It should, yes. You could also use the oven for rising dough– preheat to 150F or 200F, turn the oven off, then place the covered rising dough inside, and close the oven door.

  15. Hi Sally. I have the HARDEST time getting room temp butter. I use unsalted butter. I can leave it out overnight, 24 hours,2 days and it doesn’t get soft except for summertime of course. House is kept at 62 degrees. What is WRONG? I need your help!!!! Thanks Jane

  16. Will this method work without cutting the butter into cubes? Will it soften okay with the butter in its whole state?

  17. I occasionally grate my butter to soften it quickly – but that’s mostly for toast, etc. It’s definitely more to clean up, and I wouldn’t be sure how much I left behind on the grater if I needed the butter for baking. In that case, exact measurements are more critical. Bottom line: this is a great technique. Thanks.

  18. Thank you so much for this! I am so grateful to have found it after reading your post on Room Temperature Butter! I recently moved to a reallt cold country and found that nomatter how long I leave my butter out it’s still too cold to cooperate and not pliable. Then shortcuts to make it soft but not too soft were not giving me the baked results I wanted. Been searching for an answer to work around this and finally found it!

  19. Microwaving water can be dangerous if you don’t know what you’re doing. One thing I would strongly advise you add to this instruction is that the microwaved water may become superheated.

    This just happened to me, but luckily I knew how to “relieve” the superheated water. Put a paper towel beneath the container holding water. when you’re done heating the water, open the door and put a dash of flour in the water and close the door. The water will begin to boil and release the excess heat that’s built up. The towel will catch most of the water that boils over. Otherwise, while moving the container from the microwave, the water may begin boiling out of the container and onto the unsuspecting baker.

  20. I softened butter by creaming it in the KitchenAid BEFORE adding the sugar and then creaming the two together. It’s always seemed to work for me but since no-one has suggested this method I’m beginning to doubt my own results. Are there any reasons why this isn’t a good idea?

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