Our Best Baking Tips: A Simple Trick to Soften Cold, Hard Butter…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Most of us (except Rach's mom!) keep butter in the fridge or freezer — so when a baking recipe (like these Brown Butter-Oatmeal Cookie Ice Cream Sandwiches) calls for room temperature butter, we often find ourselves in a bind.
(Because who wants to sit around and wait?!)
BUT thanks to culinary team member and Rach's resident baking expert, Grant Melton, not anymore!
All you have to do with that *rock solid* butter? Grate it with a box grater!
RELATED: Here's an Easy Test to Find Out If Your Baking Powder Is Still Good
"That way, [it] will come to room temperature really, really fast," the baking pro says.
GENIUS!
"Whenever you make a cake, you always want to use room temperature butter," Grant explains. "If you use cold butter, you're going to have a really lumpy batter."
No excuses for that anymore, everyone!
P.S.: This tip also works really well for buttering your toast!
Now, Grant isn't the only culinary team member with a butter-softening trick. Food stylist Sarah Rhodes uses the hot water glass method.
All you have to do is get a pint glass that can withstand heat (that's important!) and pour slightly cooled boiling water in it. Let it sit for 30 seconds in the glass, pour it out and then encase your stick of butter in the glass to soften it. (Timing depends on how soft you want your butter to be, but Sarah kept hers in the glass for 20 minutes and it was perfectly spreadable.)
It's like a sauna for the butter, Rach points out! How smart is that?
Watch Sarah demonstrate in the video below.