Instructions

1. Place the butter onto the cutting board. Slice the butter into 1/2-inch pieces with the sharp knife. Transfer the sliced butter to the shallow dish and spread the pieces out in a single layer. Allow the butter slices to stand at room temperature for about 15 minutes. The slices should soften more quickly than a stick of butter.

2. Unwrap a stick of butter partially, leaving the paper on half of the stick for easy handling. Grate the cold butter into a shallow dish with the cheese grater. Continue holding the cold butter with the paper until the amount of butter becomes so small you cannot hold it anymore. Allow the grated butter to stand at room temperature for 10 to 15 minutes to soften.

3. Place a sheet of waxed paper onto a flat surface. Place a stick of cold butter in the center of the waxed paper and cover it with another sheet of waxed paper. Roll the butter with the rolling pin until it reaches a thickness of about 1/4 inch. Stop rolling and lift the top sheet of waxed paper. Transfer the butter from the bottom sheet of waxed paper to your recipe before it softens too much.