Most cookie recipes call for "room temperature" butter and eggs. What does that mean, exactly? And is it really important for creaming? Does it matter if I melt butter in the microwave a little?
Well, yes. Baking is chemistry and not following the rules may not make things explode, but it could ruin your recipes at worst or give you mediocre results at best.
Creamed butter and sugar are the foundation of a cookie and create the structure of the finished product. If your butter is too cold, the butter and sugar won't combine and aerate well. Conversely, if your butter is too warm, your cookies can be greasy. You will need to mix a long time for the ingredients to become properly aerated - or you'll end up with cookies that are too dense. Unless your recipe specifically listed melted or browned butter, use room temperature butter as described below.
ROOM TEMPERATURE BUTTER IS BETWEEN 63-68F DEGREES
butter do's and don'ts
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