Have you grated butter? What's your technique for getting cold butter at room temperature quickly?
We've all been there: recipe in hand, apron on, ready to make a delicious layer cake (or cookies, tart, etc.) only to realize the butter isn't at room temperature! You could put the butter in the microwave, but there's a chance that it will melt completely. Since the texture of butter affects the finished baked good, it's important to get it to a room temperature-like status. The solution? Grate the butter. I've done this countless times and it always works. Grate the cold butter on the large side of a box grater (it may get messy), then use immediately.