24 Oct, 2019


We have been repeatedly told how the temperature of the butter can make or break the cake. But still somewhere or the other we ignore this tip. So today, Sin Bakes has brought a blog on the details and importance of the temperature of the butter. Let’s get into it. Happy Baking!

Most cake recipes require to cream the butter and cream first. Now we do know that in this creaming process the butter traps air which makes the cake fluffy when baked. When the temperatures of the ingredients are the same that is room temperature, it combines easily and seamlessly.

When the texture of the batter is even with no lumps and the air trapped is intact, the cake turns out to be bakes properly. Cold ingredients do not mix together well, resulting in dense cake, chunky cakes, flat breads, oily muffins and clumpy frosting.

Now, a lot of people don’t the right meaning behind the phrase room temperature. Room temperature is cooler than what we think it is. It means 65 F. if your cake turns out to be dense, it is probably because your softening the butter too much.

Now the next question asked is, how to bring butter to room temperature?

1. Let it sit out on the counter for about 1-2 hours before beginning. The amount of time may vary on the weather and how cool you keep your kitchen.

2. Test the butter before using it. Poke your finger into the butter. The butter should have a patch on it but your finger shouldn’t go inside the butter.