How to Soften Butter Quickly
Updated: May 06, 2021The Taste of Home Test Kitchen teaches you how to soften butter. We share three easy methods, plus a cheater's strategy.
It happens all the time. I’m in the mood to bake, I’ve got a great recipe, all of my ingredients are on the counter, and then I read the dreaded words: butter, softened. My butter is rock hard from the fridge. Oh, bother.
Psst! When you only need a tablespoon or two of butter, a butter crock (like this one from Butter Bell) works great. Learn why it’s our Test Kitchen’s secret weapon for smooth, spreadable butter.
How Long Does It Take to Soften Butter?
Left on the countertop at room temperature, a stick of butter takes at least 45 minutes to soften. If you’re the type who plans ahead, that’s no big deal. If not, here are a few ways to soften butter quickly.
How to Soften Butter Fast
You’ll need:
- Butter (as much as your recipe calls for)
Method 1: Fairly Fast
Our first method is the easiest: Simply cut the butter into cubes. The smaller the pieces, the quicker they’ll come to room temperature.
Cut the butter stick in half so you have two long rectangles side by side. Stack them together and slice again. This yields four butter strips. Keep them stacked, and then slice perpendicular to your cuts. The butter will fall into cubes, and the cubes will soften fairly quickly, in about 15 minutes. (Now’s a good time to measure and prep the remaining ingredients.)
Method 2: Faster
The second method is more labor-intensive, but it will help the butter soften even faster. With a rolling pin, roll or pound the butter out flat. Whether rolling or pounding, the friction will warm the butter-and the broader surface area will encourage faster softening.
Test Kitchen tip: To minimize the mess, we like to flatten butter between two sheets of waxed paper. This prevents the butter from sticking to the rolling pin or the countertop. Brilliant.
Method 3: Super Fast
The last method, shredding, creates a dirty dish, but it’s the quickest of the three. Partially unwrap the butter (use the wrapped half as a handle to keep your hand clean) and shred it using the largest holes of your box grater. The butter will reduce to a fluffy heap, similar in appearance to shredded mozzarella cheese.
The principle here is the same as in the first method: Smaller pieces soften faster. Shredded butter is ready to use in your recipe right away.
Test Kitchen tip: We also like to use this method when we’re making pie crust, which actually requires cold butter. In this case, we freeze the stick of butter before grating it. This creates small, hard pieces of butter that help make any crust tender and flaky.
Method 4: The Lazy Way
If you’re feeling lucky, you can forego the aforementioned methods. Just place the butter and sugar into a stand mixer, and start creaming on low speed. (Higher speeds increase the likelihood that butter will catapult out of the bowl.) You’ll need to increase the mixing time to allow for the butter to warm and soften and for the aeration of the creaming process to take place. You can also try this quick trick to soften butter using a warm glass.
Now that you know how to soften butter, read up on the salted vs. unsalted butter debate and find out which one you should be using in your cooking and baking.
Check Out These Flaky, Buttery Pie Recipes
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My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan
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Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
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During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia
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For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama
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We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine
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I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York
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To showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen New to baking pies? Check out our complete pie baking guide for all the tips and tricks you need for a perfect pie!
Marshmallow-Almond Key Lime Pie
Summer is peak season for Key limes, a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow top layer that makes it stand out as a dessert crowd favorite. —Judy Castranova, New Bern, North Carolina
Frosty Peanut Butter Pie
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Strawberry/Rhubarb Crumb Pie
Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine
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These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. This Kentucky Derby dessert is perfect for the races. —Carolyn Custer, Clifton Park, New York
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The crumb topping of this apple crumb pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa
Juicy Peach & Strawberry Crumb Pie
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Chocolate Raspberry Pie
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba
Sugar Cream Pie
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Rhubarb Cheese Pie
This tangy rhubarb pie is topped with a luscious cream cheese layer. —Stacey Meyer, Plymouth, Wisconsin
Spiced Plum Pie
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
Contest-Winning German Chocolate Pie
Thanksgiving dinner at our house includes an average of 25 guests and a dozen different pies. This one has all the luscious flavor of German chocolate cake. A friend who tried it told me he wanted it to be his birthday pie from now on.—Debbie Clay, Farmington, New Mexico
Chocolate Cheesecake Pie
Guests always go for this rich but simple pie. I like topping it with fresh raspberries or cherry pie filling. —Sandy Schwartz, Brooklyn, NY
Tart Cherry Lattice Pie
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. —Pamela Eaton, Monclova, Ohio
Perfect Rhubarb Pie
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
Sugar and Spice Pear Pie
My family loves pear pie because it's a little less tart than apple pie. The nutty crust complements the tender fruit and buttery pastry. —Kristina Pontier, Hillsboro, Oregon
Sweet Potato Coconut Pie with Marshmallow Meringue
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland
Raspberry Pie Squares
Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen
Lemon Chess Pie with Berry Sauce
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
Chocolate Silk Pie
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. —Mary E. Relyea, Canastota, New York
Frozen Grasshopper Pie
When I first started experimenting with cream pies, this seemed like the right recipe to create for a house of chocolate lovers. I guessed right. This is more of an adult New Year's Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed! —Lorraine Caland, Shuniah, Ontario
Candy Apple Pie
This is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. Like a combination of apple and pecan pie, it's a sweet treat that usually tops off our holiday meals from New Year's all the way through to Christmas! -Cindy Kleweno, Burlington, Colorado
Red, White and Blue Berry Pie
To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that’s quite festive. I can’t imagine a holiday party without this tasty treat! —Cindy Zarnstorff, Anchorage, Alaska
Creamy Banana Pecan Pie
You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. —Isabel Fowler, Anchorage, Alaska
Grits Pie
Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina
Maple Sugar Pumpkin Pie
We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont
Fluffy Key Lime Pie
For a taste of paradise, try this no-bake pie. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan
Mocha Java Pie with Kahlua Cream
I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma
Florida Citrus Meringue Pie
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida
Double-Crust Strawberry Pie
The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. —Patricia Kutchins, Lake Zurich, Illinois
Silky Chocolate Pie
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
Rhu-berry Pie
I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois
Easy Crunch Berry Pie
This is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling. —Taste of Home Test Kitchen
Apple Pie
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Honey Pecan Pie
Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio
Cranberry-Almond Apple Pie
My grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire Originally Published: May 06, 2021
