A lot of recipes fail due to calling for “softened or room-temperature butter” without taking into consideration that the room the baker is in could be anything really. In either a 65°F (18°C) or 89°F (31°C) kitchen for example, you’ll end up with rock hard or soupy butter no matter what you do.

Both consistencies described will give you problems with baking. Too hard and the butter cannot incorporate fully and can cause unsightly air pockets. Too soft and the structure breaks down. You’ll often have a cookie that spreads out so flat you can use it as a plate.

Also, the texture often becomes greasy. Neither is ideal. I found 70°F (21°C) seems to be this ideal room temperature they often refer to but my house is rarely there.

So I usually just check the butter every so often and judge it by the day. On hot days, it takes minutes. Cold days? Often, overnight.

Sometimes I use the microwave in quick defrost bursts and know the texture will be off that day. But if your recipe is failing time and time again, look at your butter. Is it “softened” or a puddle?

Finally, what are you looking for? Softened butter that is still pliable and takes some resistance before collapsing. See the pictures below.

So what do you have? Is it softened or room-temperature butter? Comment below what you find out.