Room temperature butter?!
i absolutely hate it when recipes call for softened or room temperature butter. i usually DON'T just have a stick of butter lying out on the table not refrigerated and i have to take it out, and then wait until i can start making the cookies. sigh. like who has a stick of softened room temperature butter on hand all the time. -__-
Answers: is there any way to speed up the process of getting butter to ROOM TEMPERATURE? i've tried microwaving and boy that sure didn't work. half of it was completely melted while the rest of it was still solid -__-. i've also tried setting it on top of a hot oven, yeah that had the same effect as the microwave... a little less subtle, but still couldn't soften it without melting some of it.
i absolutely hate it when recipes call for softened or room temperature butter. i usually DON'T just have a stick of butter lying out on the table not refrigerated and i have to take it out, and then wait until i can start making the cookies. sigh. like who has a stick of softened room temperature butter on hand all the time. -__-
I'm always able to soften a stick of butter when I microwave it only about 10 sec. You can mash or mix it then to get it to where you want it
If you're just baking with it, it doesn't matter if it melts a little. Don't sweat it.
I usually throw it in a mixer and whip it. Heating only melts it, but whipping it makes it smooth and the temp doesn't really matter its the texture so it is really the only way to do it.
Just cut it up into small chunks and it will soften in no time at all.
When I bake I usually nuke it for about 15 seconds. As long as you're mixing it in, if it's melted a bit that's fine.
Don't worry about the microwave thing it is still ok to use. LOL but your right who has a stick of softened room temp butter on hand or just laying around LOL LOL LOL
first check this :
http://answers.yahoo.com/question/index?...
Why cream butter before mixing?
Creaming butter creates a specific effect in many baking recipes, so it shouldn't be eliminated for the sake of time. Creaming incorporates air into a batter or mixture so that the recipe will be light in texture and rise when baked.
Generally, room temperature butter is creamed first, followed by the addition of sugar until the mixture is smooth. The sugar crystals cut into the fat, creating air bubbles. Next, eggs are beaten in to help with the emulsion, and the rest of the wet ingredients are added. Finally, the dry ingredients are mixed in.
If you over-cream butter or use butter that is too warm or melted, the milk solids may separate from the fat. That will prevent air bubbles from forming when the sugar is added. If the butter is too cold, the sugar crystals may not be able to cut into it as effectively. Fewer air bubbles will be formed, resulting in a dense, flat product with an unappealing taste.
and finally my grand mother always keep her butter out try this:
http://www.choiceful.com/choiceful-id-10...