What do I do now?

It's All About Butter!

We’ve all been there—you’re in a rush to bake something to take to a friend’s house, and then it hits you. You forgot to thaw the butter. For a split second, your world stops. Panic sets in. You start frantically running through alternatives, wondering if there’s anything in the baking universe that doesn’t need room-temperature butter.

But here’s the thing: you’re going to be just fine😘

Somewhere along the way, someone decided that softened butter was sacred and that microwaving it would somehow ruin everything. I’d love to have a little chat with that person, because I’m convinced they’ve single-handedly stressed out a generation of bakers. Newsflash: if you need soft butter, a quick zap in the microwave (say, 10-15 seconds) will work wonders. Just don’t go overboard unless you’re aiming for a melted butter situation. Crisis averted 🙌

And while we’re on the subject, let’s talk about unsalted butter. Why is it that every recipe insists on using it? Who even buys unsalted butter on a regular basis? I know I don’t, and I refuse to make a special trip to the store just for it. Traffic? Long lines? All that effort just for unsalted butter? No, thank you.

Let’s get real here: salted butter can work just fine in all recipes. Just adjust your salt levels (if needed) and you’ll still end up with a delicious result. After all, baking should be fun and easy—not a marathon of thawing and ingredient runs.