Good question, Paula. In any recipe that calls for "beating" or "creaming" butter, it's important for your butter to be at room temperature. As we explain in another of our blog articles, "the main reason you want to cream butter and sugar is to use the sugar crystals to punch little holes in the butter and have those holes capture air. Butter that is too cold won’t expand very easily and it’ll never capture much air. The result? Heavy and dense, the creamed butter will resemble chunky, grainy spread the consistency of natural peanut butter...If the butter is too soft or melted, the air bubbles will be created but then will collapse again. This causes a greasy, wet mixture...[and] any air bubbles you’ve managed to create will also be knocked out as soon as the eggs and flour are added." For more detail, you can take a read through the full post here. More questions? Feel free to give our friendly Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

• Reply