Butter temperature debate: room temp vs straight from the fridge...

I used to always cream cold butter straight from the fridge for cookies and got a denser, chewier result, but after 7 failed batches of delicate cakes that came out like hockey pucks I switched to letting it sit out a full hour and now everything's fluffy... Which way do you lean for different recipes?

3 comments

3 Comments

the_viola18d ago

Microwave it for like 8 seconds. Gets it soft without actually melting anything. Game changer for when I forget to take it out.

charles_baker2818d agoMost Upvoted

Eight seconds is the Sweet Spot for sure. I found out the hard way that 20 seconds turns the whole stick into a warm puddle. Now I do exactly what you said, just a quick zap and it spreads Perfectly without getting greasy or ruining the bread.

tessaperry18d ago

And here I thought 20 seconds was the magic number for making soup.