Ah very good to know. Growing up in Sweden where you usually melt the butter completely creaming wrong is probably the answer to why my chocolate chip cookies etc never reach their full potential!
wrong wrong wrong. Room temperature depends on the temperature of the room. The butter should be still cool, but waxy and malleable. If you are creaming for a cake and certain types of cookies you're going to cream it with a standing mixture for as long as five minutes at medium speed. The result should be a light fluffy mixture, light in color, increased in volume and creamy almost like whipped cream
Well, technically, room temperature butter is actually 65 to 70 degrees. Any colder and it won't cream well; any hotter and it starts to lose structure.
thanks a bunch this whole time i've been pounding butter straight from the fridge with sugar with a rolling pin then trying the mix it with a whisk. i'm ashamed of myself.
Wow, thank you!!! I didn't realise the eggs needed to be at room temp too! Glad I watched this before I started.
addicted2myworld 1 year ago
So helpful! Thank you!
doagood 1 year ago
Ah very good to know. Growing up in Sweden where you usually melt the butter completely creaming wrong is probably the answer to why my chocolate chip cookies etc never reach their full potential!
Myschly 2 years ago
Creaming butter is using room temperature butter and using white sugar it's so simple.
JudgeJudySfan 2 years ago
wrong wrong wrong. Room temperature depends on the temperature of the room. The butter should be still cool, but waxy and malleable. If you are creaming for a cake and certain types of cookies you're going to cream it with a standing mixture for as long as five minutes at medium speed. The result should be a light fluffy mixture, light in color, increased in volume and creamy almost like whipped cream
whatever456 2 years ago
Well, technically, room temperature butter is actually 65 to 70 degrees. Any colder and it won't cream well; any hotter and it starts to lose structure.
realsailorjim 2 years ago
thankyou so so so much
gr8mugen 3 years ago
thanks a bunch this whole time i've been pounding butter straight from the fridge with sugar with a rolling pin then trying the mix it with a whisk. i'm ashamed of myself.
peachymanatee 3 years ago
massive thanks! all the while i've been creaming the wrong way. Thanks thanks!
irongoddess 3 years ago
thankyou so much
captainfruity1 4 years ago