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How to Bring Butter to Room Temperature - Amazing Kitchen tips and tricks.

How to Bring Butter to Room Temperature

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Did you forget to take your butter out to warm up? Don’t worry, I will show you how to get room temperature butter in a hurry!

Hi Bold Bakers!

The recipe says ‘room temperature’ or ‘softened’ butter. Yikes! Depending on your recipe, butter straight from the fridge could prove a bit of a problem to bakers. How to bring Butter to Room Temperature in a hurry is the question? I have the answer! While we all love the idea of meditating over what to bake, assembling ingredients, putting on some music, and taking our sweet time, life doesn’t always allow for it. But that does not mean we should skip out on our favorite treats or resort to buying store-bought baked goods.

Having your butter at room temperature is essential for great results. You might think this is a small detail that can be overlooked. However, it really does make life a lot easier to bake with and to the overall texture of baked goods. Things like room temperature eggs and butter offer a much better texture to your dishes overall than cold eggs and butter does.

How do you Soften Butter to Room Temperature?

If you’re running short on time, you have 2 options!

1. Pop cold butter in the microwave for just SECONDS (careful, this can be risky)

2. Simply fill a large, deep bowl with warm water. Place your stick of cold butter in a slightly smaller bowl and submerge the bowl in the bowl of warm water. Wait just 5-10 minutes depending on how cold your butter was, and just like that your butter should be perfectly soft and room temperature. This means there’s no reason not to start baking those cookies at 10 p.m. because you’ll still be in bed by midnight.

More Baking Tips…

I’m so glad to share this trick with you, as I know it’s one you will all use at some point or another. Next time you want to bake a cake on the fly you will be ready to rock!

This is just one simple baking tip to make your life easier in the kitchen, but I can help you with lots of other tips. Do you ever have trouble filling a piping bag? What do you do if you don’t have a rolling pin on hand? These answers and many more are answered in my Bold Baking Basics.

How to Bring Butter to Room Temperature, How to Bring Butter to Room Temperature for baking, bringing butter to room temperature, baking hacks, baking tips, baking tricks, best baking hack

Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Michael Brown on October 15, 2019 at 2:16 pm

    Gemma, just made your best ever fudge brownies. I am 65 and i love cooking and am a very good scrstch cook. I am learning to bake and i really love it ! Anyway these were without a doubt the very best brownies I have ever had! This will from now on ne my go to for brownies! THANKS! Looking forward to trying more of your recipes 🤠😎

    • Gemma Stafford on October 15, 2019 at 6:12 pm

      Fantastic! I love to hear that, Michael! Thanks for trying it and letting me know :).


  2. Sabrina Springer on October 9, 2019 at 11:31 am

    Love all of your tips! Another one for butter a friend recently gave me is to put it standing up, still wrapped in the microwave and cover it with an upside down coffee cup. Microwave for 10-13 seconds. Works perfectly and doesn’t melt! I don’t know how the cup helps but it does. Comes out perfectly softened but not melted.

    • Gemma Stafford on October 9, 2019 at 7:38 pm

      Great tip, Sabrina! Thanks for sharing. 🙂

    • Kim Cooke on October 10, 2019 at 4:28 am

      Hi I’m sorry but I have just tested your butter tip now my microwave is 800 watt ….. I took it out and was still rock hard so tested it again at 30 seconds and afraid came out still cold and hard …… so tried for another 30 seconds and it’s still not at room temperature 😩 so not sure what I am doing wrong but the tip you left here has not worked for myself ? Have you or Gemma tried this tip ? And maybe could tell me what I am doing wrong thank you x

  3. Shirley Kelley on April 28, 2019 at 4:57 pm

    I am trying to find your Homemade dry box cake mix recipe and your Homemade dry box pancake mix. I can’t seem to find them in your website or on pintrest. I am trying to cut out as many preservatives as possible. Thank you for for help!

    • Gemma Stafford on April 28, 2019 at 6:50 pm

      Hi Shirley,

      Here you go:



      I hope you like them.

  4. Sheesha on January 30, 2019 at 7:16 pm

    I’ve been watching your videos for over a year now and can honestly say, it’s still my favorite pastime! I’ve made several of your recipes so far. Breads, pie crust, peanut butter, butter, cookies and so on. So thankful to have found you!

    • Gemma Stafford on January 31, 2019 at 2:13 am

      Hi Sheesha,
      Thank you for being here with us. We are lucky to have such loyal supporters. Do let us see your results too, it is encouraging for other bold bakers.
      Gemma 🙂

  5. Tammie on January 22, 2019 at 4:57 pm

    SO glad to have found your site, especially this tip. I can’t tell you how many times I’ve had to wait till my butter or cream cheese has come to room temperature. Thanks to you, no longer will I have to. I do the water trick with eggs, milk and even sour cream but never thought to do it with butter/cream cheese. Got some baking to do on Thursday and I will be using this tip. Thanks again. Bookmarking your site. There’s so much info. Today I just barely touched the surface… ????

    • Gemma Stafford on January 23, 2019 at 8:49 pm

      Thank you so much for this message, i am delighted to hear that!

  6. Tracey on July 12, 2018 at 4:00 pm

    This is great! I’ve always microwaved my butter to get it soft but now I will try this. Thanks! P.S. I’m making your Best Ever Brownies recipe for a brownie bake off at work! Fingers crossed!

    • Gemma Stafford on July 12, 2018 at 9:35 pm

      Glad you found it helpful, Tracey.


  7. ChristineAlphonse on May 21, 2018 at 11:46 pm

    Hi Gemma,
    These are really great tips. Thank you so much for sharing 🙂
    Would the same trick work with eggs?

    • Gemma Stafford on May 22, 2018 at 1:24 am

      Yes Christine you can actually put the eggs directly in warm water to bring them to room temp.


  8. cristian on May 9, 2018 at 8:27 am

    I love watching your videos. I want to make all of them. I will post them as I make them. Thank you.

    • Gemma Stafford on May 9, 2018 at 11:28 am

      Hi Cristian,
      great! I am really happy to hear this, thank you,
      Gemma 🙂

  9. 1943Terry on February 21, 2018 at 3:09 pm

    Your recipes look luscious….looking forward to making the donuts and cinnamon rolls….hmmm…You are very pleasant to watch and easy to understand….and, also, thank you for the tips…..

    • Gemma Stafford on February 22, 2018 at 3:28 am

      Hi Terry,
      Thank you, that is so kind, I appreciate your kind support.
      Lots more to come this year, stay tuned!
      Gemma 🙂

  10. Mita on January 4, 2018 at 7:46 am

    Was looking at conversion charts and other baking basics and saw this trick. Now I know what to do with cold butter straight out of the fridge. There have been times when I decided not to bake because I didn’t have the butter out to thaw to room temperature. At times I did pop them into the microwave until some of it slightly melted and the rest remained soft. But this is really helpful. Your website is a wealth of information on baking, very valuable resource indeed. I don’t browse through it enough, only click on the printable recipe and that is it.

    • Gemma Stafford on January 5, 2018 at 2:27 pm

      Thank you Mita, that is very kind, I am happy you found this useful,
      Gemma 🙂

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