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You might wonder how to bring butter and eggs to room temperature for your next recipe. I’ve got just what you need to find the right method for you!

A simple guide on how to bring butter and eggs to room temperature.

If you’ve ever wondered how to bring butter and eggs to room temperature, the easiest and best way is to simply allow them to sit – at room temperature. That’s pretty much a no-brainer, right?

But this method usually means that you have a bit of a plan in place. If I know that I am going to be baking a batch of M&M Cookies or my Easy Sugar Cookies recipe early in the morning, I always take my items out of the fridge and allow them to sit on the counter overnight.

How to bring butter and eggs to room temperature using a variety of methods.

However, if you’re at all like me, sometimes ya just get the urge to bake something without a plan in place. I often find myself in this situation and it can be a real bummer if the recipe you’re using calls for room temperature items such as butter, eggs, or even cream cheese.

But no worries, I’ve got ya covered – so the next time you find yourself staring at ice cold butter and eggs, you’ll know exactly how to bring butter and eggs to room temperature in no time!

I usually bake with room temperature eggs because they seem to disperse much better through batters when they aren’t fresh out of the fridge. Typically if the recipe calls for room temperature butter, it’s a good idea to use room temperature eggs too.

An easy way to bring eggs to room temperature when you're in a hurry.


Place eggs in a bowl and cover them with warm (not hot) tap water.

Allow the eggs to sit in the water for about 5 minutes or until they are no longer cool to the touch.


Clearly, bringing eggs to room temperature is pretty straightforward. But there are a few ways to soften butter – some of them are faster than others.

A quick and simple guide to bringing butter and eggs to room temperature.

If you bake a lot, I’m betting you’ve attempted to soften butter in the microwave, right? I know some microwaves have a fancy schmancy feature that allows you to soften butter at the press of a button, but unfortunately, my microwave is not rocking that feature. Softening butter in the microwave can can be tricky because if you get distracted, you’ll end up with a pool of butter instead of a beautifully softened stick.

You know you’ve done it – and I’ll attest to the fact that cleaning up melted butter from the inside of the microwave is a pain in the booty. After some trial and error, I’ve pretty much perfected my microwave softening technique, here’s what I do:


1. Place stick(s) of butter on a microwave safe plate. Leave the paper wrapper on.
2. Place the plate into the microwave and heat on high power for 5 seconds.
Open microwave, give the stick 1/4 turn (meaning, pick it up and flip it over onto its side) and heat again for 5 seconds.
Do this on all four long sides of the stick(s) of butter. Typically after about 20-25 seconds my butter is perfect. This time will vary depending on your microwave – simply watch it closely and keep flipping it. The flipping action will help the butter to evenly soften.

How to bring butter to room temperature using the cubing method.


If you have a little bit of time on your hands, you can cut the stick(s) of butter into fourths lengthwise and then cube into small pieces. The smaller the cubes, the quicker the butter will soften. Just leave them at room temperature for about an hour or until soft to the touch.

How to quickly bring butter to room by using the grating method.


I always have a lot of butter on hand and when it’s on sale I stock up and store it in the freezer. But sometimes I forget to move some to the fridge when I’m running low, and then find myself with pounds of only frozen butter. The easiest way to bring frozen butter to room temperature is to take out your handy box grater and grate the butter into a bowl.

Within no time, your butter will be soft and ready to be added to your favorite recipe. This grating method also works wonders when a recipe calls for frozen butter such as scones and pie doughs.

How to quickly bring eggs to room temperature.


All of this talk of room temperature butter might have you wondering – do baking ingredients really need to be refrigerated at all?

Here in the U.S., eggs need to be refrigerated. This is because of the way they are washed and then refrigerated before selling. In Europe, where eggs are processed differently and not refrigerated from the start, eggs do not need to be refrigerated.

Rule of thumb for ya: If the eggs are refrigerated from the start, they need to stay refrigerated.

A quick and easy guide to quickly bringing butter and eggs to room temperature.


All unsalted butter should be kept refrigerated. Salted butter can be kept at room temperature but will go bad much faster (about a week). Using an airtight container like a butter crock can make it last longer (about 2 weeks) – and looks cute, too.

And there you have it, my not-so-technical methods of how to bring butter and eggs to room temperature. I hope it helps you out the next time you feel the urge to bake up something in a hurry! (Try my Cookies and Cream Cookies or my Graham Cracker Cookies.)

The Microwave and Cube Methods will also work for softening cream cheese. If you use the microwave method, be sure to unwrap the cream cheese before placing it into the microwave.

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  1. Jami says:

    THANK YOU!!! This saved my butt making cinnamon rolls for a client!

    1. Jamie says:

      You’re welcome! Thanks for stopping by and taking the time to comment! Happy baking.

  2. Debbie says:

    This was perfect. Thank you!

    1. Jamie says:

      So happy to hear you enjoyed the post, Debbie! Thanks so much for stopping by and leaving your feedback!

  3. Tina says:

    You are the best, thank you so much! All your points was directly to me, I always want to bake something at the last moment and have too wait for everything to get room temperature. You are a lifesaver and thank you so much!!

    1. Jamie says:

      So happy this post was helpful to you, Tina! Happy baking!

  4. Mira says:

    Thank you so much for this tip! I have been struggling with my butter to become room temperature for as long as I can remember! I also love your attitude and how you make your steps easy and fun! I laughed a few times when I read your intro, I hafta admit… but nonetheless I really enjoyed your tip! Thank you so much!

    1. Jamie says:

      Thanks so much for stopping by, Mira! I appreciate you taking the time to comment. Happy Baking!