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I used room temp butter for cookies for 10 years before I figured out why they kept spreading flat
A friend watched me creaming my butter and sugar and asked why my butter looked like a melted puddle and that's when I realized I had been microwaving it instead of letting it sit out, how do you all get your butter to the right temp without ruining it?
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emmag2219d ago
Oh man, "looked like a melted puddle" is exactly what my butter used to look like too. I always thought I was being smart by microwaving it for a few seconds, but now I realize I was basically making ghee. I started just cutting cold butter into little cubes and letting it sit on the counter for like 20-30 minutes, and it changed everything. My cookies actually hold their shape now instead of turning into one giant flat pancake. Honestly, room temp butter is way more forgiving than I ever gave it credit for.
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keithbutler13d ago
Totally feel you on that one. I did the microwave trick for years and wondered why my cookies came out like frisbees. Cutting cold butter into cubes and letting it sit is a game changer for sure. I also started leaving my butter out on the counter overnight sometimes, and it makes baking so much easier. You're right that room temp butter is way more forgiving, I don't know why I ever thought nuking it was a shortcut.
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keith_rivera1919d ago
Pressed that microwave button like it owed you money, huh?
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