Pro tip: I spent 8 years creaming butter and sugar wrong

It took a trip to a bakery in Portland last month for me to realize I've been doing it backwards. I always softened butter on the counter overnight and creamed it until pale. The baker there asked why my butter looked greasy and told me it should start cold from the fridge. Turns out over-creaming or warm butter ruins the air pockets you need. I went home, tried cold butter straight from the fridge, and my cookies came out way fluffier. Anyone else get a basic technique totally backward for years?

2 comments

2 Comments

nora543d ago

I actually read about this in a baking blog a few months ago. They said the whole "room temperature butter" thing is a myth that got passed down for years. The writer tested it with cold butter straight from the fridge and got way better results. She said warm butter basically melts and flattens out all those tiny air pockets you need for fluffiness. I tried it after that and yeah my cookies came out way better. It's wild how one little change can fix everything.

laura_white993d ago

Cold butter for the win, it really does change everything.