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Pro tip: I spent 10 years creaming butter and sugar wrong
Last month I made cookies and they came out flat and greasy again. A friend watched me and asked why I was using butter straight from the fridge. I always thought cold butter was fine for creaming. Turns out it needs to be room temp soft or you never get enough air in there. Has anyone else had that moment where you realize a basic step was the problem the whole time?
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mila_perry1319d agoMost Upvoted
OMG I did the exact same thing for YEARS until my grandma caught me and set me straight. I started letting my butter sit out for like 30 minutes before baking and suddenly my cookies were fluffy and not a greasy mess. It's crazy how one little change can make THAT big of a difference.
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the_holly19d ago
Huh, is it really that big of a deal? I've baked cookies straight from the fridge my whole life and they come out fine, nobody's ever complained. I mean sure, maybe room temp butter makes a slight difference, but I doubt it's the secret to fluffy cookies or anything.
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wrenh6519d agoProlific Poster
Oh man, @mila_perry13 your grandma knew what was up! I read somewhere that cold butter traps air differently when it warms up too fast in the mixer, so your cookies end up spread out flat. Letting it sit for 20-30 minutes is a total game changer, I saw a baking show where they tested side by side and the room temp butter batch came out way thicker and softer. Your grandma sounds like a pro, I bet she's got a million more tricks up her sleeve.
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