Why use room temperature butter and eggs when baking? Let’s look at the science behind it...
Have you ever gone to bake a batch of cookies or a cake and the recipe calls for room temperature butter or eggs? Does it really matter? Is it worth the time?
The main reason for using room temperature ingredients is you will get better “lift” in your cookies or cake. If you use cold butter and cold eggs your baked goods will be dense and less tender. When you cream your room temperature butter with sugar air bubbles are trapped and then expand when heated causing lift. Eggs whites get the most volume when whipped if they are warm.
What is room temperature?
Room temperature is about 65˚F. To test butter hold it in your hand and press firmly with your thumb, there should be a slight indentation. If the butter is too warm you will have a negative outcome.
In a hurry? There are a few ways you can speed up the process of bringing your ingredients to room temperature:
• Place your wrapped butter and eggs in warm water, not hot, for about 5 minutes.
• Cut butter into small cubes and leave on the counter. The greater surface area will warm faster.
• Microwave wrapped butter in 5 second intervals. Turn the stick one quarter each interval until the butter is softened, but not melted.
So enjoy your baking without having to wait for your butter and eggs to come to room temperature on the kitchen counter and make tender and delicious baked goods! Happy Baking!