A while ago, someone on here posted that if you forget to take your butter out of the fridge, you can immerse wrapped butter (it must be in the wrapping!) in room-temperature water to bring it to room temperature in just a few minutes. It's important that your water is room-temperature and not warm, as your butter will melt if the water is too warm.
Anyway, I have extended this technique to other ingredients, like eggs. If I need room-temp orange juice for my vanilla cake and don't have time to let it sit out (who does?), I put it in a ceramic cup and place the cup in a large stainless steel bowl filled with warm water (my eggs are usually in the bowl at the same time).
This has saved me an incredible amount of time. I don't know who originally posted the butter technique, but THANK YOU!! I'm passing this along and hopefully this will help someone else as much as it has helped me.
I love CC!
Thanks for the Tip!!!
Thank you for your time and tip!!!
Yep, I've long used that technique with eggs. I soften butter in the microwave. If it's paper wrapped (vs. foil wrapped), I just put the sticks in the microwave on 10% power for 3 minutes. (Be sure to test it out carefully the first time though...the amount of time it takes will depend on your wattage.)
Awesome! Never would have thought of that.