Countless recipes, my own included, indicate “soft butter.” I even have a couple recipes where I instruct for the butter to be “soft like mayonnaise.” The trouble is that while it’s easy to get butter rock solid in the fridge, or totally liquify it in the microwave, it’s hard to strike the pliable temperatures in between. If the usual methods haven’t worked for you, try using the hot glass trick.The risks of other methodsYes, you could plan ahead and leave the butter out on the counter overnight. This takes the longest, but it’s the most hands off. Sadly, a lot of bakers forget to do this. Then you’re in a pinch on baking day with a pound of cold (or worse, frozen) butter. You could chop it
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