I Went To Make My Icing This Morning And.....

Decorating By mellormom Updated 11 Oct 2008 , 7:30am by ceshell

mellormom Posted 7 Oct 2008 , 7:12pm
post #1 of 11

my husband had stuck the butter in the refridge! icon_cry.gif
MEN! Thank goodness I didn't need the icing yet. icon_smile.gif
What is the best way to get butter to room temp fast? Microwaving it seems to melt it instead of softening.

10 replies
mixinvixen Posted 7 Oct 2008 , 7:17pm
post #2 of 11

i've had the cold ingredients problem before, but it's usually my fault!!

put the amount of eggs, butter, sourcream or whatever you need in a ziplock bag sealed tightly and then put it into the sink or bowl full of luke warm water...in about 20 minutes, it's room temp usually.

i generally take the butter out of the paper too, just to take away one more barrier. wipe out the ziplocks when you're done, and you can reuse them.

good luck.

JoAnnB Posted 7 Oct 2008 , 7:25pm
post #3 of 11

I just cut it up into small dice and throw it in the mixer. the beater will create enough warmth to soften in without melting.

moxey2000 Posted 7 Oct 2008 , 7:37pm
post #4 of 11

I set the wrapped butter sticks (assuming the wraps are paper, not foil) into the microwave. If there's 2 then sit side by side, if there's 4 sit 2 stacked side by side. Zap for 20 secs on power level 1, then flip them over and zap again for 10 secs on power level 1 if just 2 sticks; and 15 secs on power level 1 for 4 sticks.

Works like a charm every time icon_lol.gif .

I also warm my milk in the microwave for 90 secs on High. I set my eggs into hot tap water for about 10 minutes.

Every single cake book I have ever read says 'room temp' for the eggs and milk. I know, I know, there's lots of folks worried about salmonella, but that's why I warm them in the hot water for 10 minutes. There's actually a scientific reason for room temp eggs...and who am I to argue with science icon_lol.gif . I was in a hurry once and didn't warm the eggs and I could definitely tell the difference. icon_biggrin.gif I don't think it would make as big a difference, or maybe none at all, in a box mix cake, since they have all sorts of things in them to ensure they rise properly. I bake from scratch, so it matters for me.

PaulaT Posted 7 Oct 2008 , 7:45pm
post #5 of 11

I microwave my butter all the time - out of the refrig into the microwave for approx. 12 sec. for 1 stick a few more sec. if needed. Seems to work just fine. Also I microwave my whipping cream a few seconds to get it to room temp. I make my icings up well in advance - 3 or 4 days and a week if making it for a wedding cake. Since I do this part time in the evenings I have to prep for every cake days in advance then the day of construction and finishing everything is already made up and ready to go. thumbs_up.gif

tracey1970 Posted 7 Oct 2008 , 7:54pm
post #6 of 11

I cut my butter up into very thin slices, and it softens very quickly. The mixer does the rest!

mixinvixen Posted 7 Oct 2008 , 8:02pm
post #7 of 11

i've also nuked my butter, but i have a tendency to get distracted and then i end up with melted butter! icon_redface.gificon_redface.gif

mellormom Posted 8 Oct 2008 , 12:05pm
post #8 of 11

Thanks for your replies!

luelue1971 Posted 8 Oct 2008 , 12:34pm
post #9 of 11
Originally Posted by tracey1970

I cut my butter up into very thin slices, and it softens very quickly. The mixer does the rest!


Just mix it alone until its smooth.

jammjenks Posted 8 Oct 2008 , 5:59pm
post #10 of 11

I use Imperial margerine for my bc and it comes in paper wrapped sticks. If I didn't let them come to room temp, I put them in the microwave on the defrost setting for about 30 sec or so. If it gets too soft, I use it anyway. The bc recipe I use must be very durable because I seem to break all the rules and it still does fine.

ceshell Posted 11 Oct 2008 , 7:30am
post #11 of 11

In addition to the cutting up the butter method, grating it also works thumbs_up.gif

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