I thought the 'room temp butter' rule was just baking snob talk...

For years I'd just microwave it for 10 seconds and call it good, and my cookies always spread into one giant sheet. Last week I actually left two sticks out on the counter in Portland for a full 3 hours before making a batch. The difference was crazy... they held their shape perfectly and stayed soft inside. Has anyone else had a simple fix that actually worked after being stubborn about it?

2 comments

2 Comments

jana_hernandez5d ago

Honestly, I was the same way with letting eggs come to room temp. My cakes always had this weird dense layer at the bottom. Letting them sit out for an hour before mixing made the batter way smoother and everything baked evenly.

terry_bailey354d ago

Actually, cold eggs work just fine if you mix the batter a little longer. That dense layer @jana_hernandez mentioned might be from undermixing, not the egg temp. I bake all the time straight from the fridge and my cakes turn out fluffy. Room temp eggs can even get too warm and start to cook if your kitchen is hot. It's one of those baking myths that makes things more complicated than they need to be.