emma96•16d ago

My butter was too cold for 3 hours of trying to cream it

I spent a whole afternoon last Saturday trying to cream butter and sugar for cookies and it just kept looking like gravel. Turns out my butter was straight out of the fridge at 38 degrees instead of room temp. Has anyone else battled a stupid temperature issue that ate up way more time than it should have?

3 comments

3 Comments

jana76916d ago

Yep, been there. My butter was basically a cold brick... rookie mistake.

cole_murphy16d ago

Actually its more about the temperature of your ingredients than just the butter. If your eggs are fridge cold they can re-solidify the butter mid-mix before you even get a chance to cream it properly. Room temp everything is the real secret, not just softening the butter. Ive made that mistake where the butter was perfect but my eggs were straight from the fridge and the whole thing turned into a lumpy mess. Takes like 30 mins to let eggs sit out but it saves so much headache.

logan_wood16d ago

Nobody talks about chilling the bowl and whisk beforehand too. Makes a bigger difference than people realize.