Why you should bake with room temperature butter and eggs…

An easy way to make your baking even better! Read to find out why it’s important to bake with room temperature ingredients like eggs and butter.

When you’re baking, it’s important to use the right ingredients at the right temperature. This is especially true for ingredients like butter and eggs. If these ingredients are too cold, they can make it harder to mix your batter or dough, and they can also make your final product less tender or fluffy.

If you use cold butter, it will be hard to cream it with sugar. Creaming is a process of mixing butter and sugar together until they are light and fluffy. This helps to incorporate air into the batter, which makes your cake or cookie lighter. If you use cold butter, it will be clumpy and it won’t incorporate as much air.

Cold eggs cause the fat in the yolk to solidify. This can result in lumpy or uneven batter. Like butter, room temperature eggs can incorporate more air. This makes baked goods lighter and fluffy. Most importantly, room temperature eggs emulsify better so ingredients are blended better and the batter doesn’t end up oily or curdled.

To make sure your baked goods turn out their best, it’s important to use room temperature ingredients. This means letting your butter and eggs sit out at room temperature for about 30 minutes before you start baking.

Here are some additional tips for using room temperature ingredients:

• If you’re in a hurry, you can microwave your butter for a few seconds to soften it. Just be careful not to melt it.
• If you don’t have time to let your eggs come to room temperature, you can add them to a bowl of warm water for a few minutes.
• You can also use a thermometer to check the temperature of your ingredients. The ideal temperature for butter is 65 degrees Fahrenheit.

Check out other baking tips!