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!
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"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!
PS: This tip also works really well for buttering your toast!
