I don't think that would work here. I have radiant heat in my ceilings.😊

The Comcast cable boxes when about 15" wide worked perfectly. A bit of heat for softening butter or cheese or germinating seeds. Now they've shrunk them down to a size that isn't helpful.

I use my microwave on defrost setting, very carefully for just a few seconds at a time. You must touch it with a finger as appearance can be deceiving. What looks like a perfectly formed stick of butter may have melted from the center out - and collapse to a liquid mess all at once.

Never really a problem here, since it doesn't get too cold inside - ever. However, one thing I do to quickly soften butter is to cut it up into thin slices or pieces and spread them apart - usually in the mixing bowl or the pan I need to butter. They soften up in just a few minutes that way.

I just microwave on 10% power for a little while, watching closely as Morz suggests. Back in the olden days (before microwaves) I would fill a bowl with really hot water, dump it out and turn it over the cold butter. Made a little greenhouse that softened it quickly.

Your household must be very peaceful if no one is walking by to squish it between their toes, wrappers and all!

My kitchen is usually between 75-80F, so I just set it out. If it's a bit frozen, and going to be whipped anyway, I’ll use the friction of the mixer on it first. In other circumstances, where it won't hurt if it liqufies, I'll zap it fro a short time.

Ha Ha. Plllog. yes it’s pretty peaceful here. Pooky might get curious though.

As long as my daughters didn't come with either dog that would work, LOL. The Golden Retriever ate an entire stick of butter right out of the dish on the counter once and the German Shepherd demolished a 3 pound charcuterie tray last Christmas while no one was looking, so I'm careful now.

I keep my house between 68F and 70F, so the butter stays pretty firm. Like many others I soften it in the microwave which is also faster if you cut it into smaller pieces.

Cute cat, sticking his tongue out at us!

Annie

How can butter not soften when left out on the counter at room temp?

I guess my room temp is chilly. (our preference.) Yep, the sticks will remain firm without action on my part. This, of course, is not the case in the summer months.

I just leave it out to soften as long as I remember. If not, I‘ll cut the cubes in quarters (or smaller) and use the microwave.

::giggle:: I don't cut it up for the microwave...but I bethought me some more and it's true that I do cut the butter to fit the Pyrex custard cup, to put it in the microwave...

Never. For the last 7 years, living with hydronic radiant heat....no furnace...no heat registers at all! We keep the thermostat @ 64F, butter is never soft.

I used to work with a very large woman, Rita. She put Rolo chocolate candy in her bra or .arm pit...uh hmmmm.....to soften the chocolate. Me...NEVER!

Mr. Picky often is in a situation where his meals are served by catering or banquet facilities. The butter is usually frozen in single serving wrappers. His tablemates, as well as the servers, are often bemused when he puts them between his (always radiantly warm) hands to soften. It shouldn't tiake a scientist to figure out! (Though armpit, while thermally practical, does up the queasy meter...)

“She put Rolo chocolate candy in her bra or .arm pit…”

Only Rolos???☺️😉

I don't have a method. If the butter isn't creamable, which it often already is, I just put it somewhere warm like the back of the hob. If I'm in a hurry a quick burst in the microwave. But usually the mixer can cope with room temperature butter.

nocole, that is so cute!

Nicole -- you DIDN'T!!! ACK!