And it turns out, ingredient temperature plays an important role in developing proper structure in many baked goods. Using room-temperature eggs, fat, and liquid, emphasizes Sever, is “the key in achieving a nice, velvety batter.” This is especially true when it comes to butter. When you beat room-temperature butter with sugar until the mixture becomes light and fluffy—this is called the creaming method—the sugar is able to perforate the butter and create tiny pockets of air.
What happens when you use butter straight from the fridge? It’ll be stiff and difficult to beat—and you’ll end up with fragments in your dough. “Unless you're a more proficient baker than the person who wrote the recipe, you should always follow the directions,” Parks recommends.soft? Simply put: It won’t hold air, and your cakes and cookies will come out flat. “If warm or melted butter is used instead of room-temperature butter, none of that air will be incorporated,” says Parks.
If you haven't remembered to remove your ingredients from the fridge a couple hours before baking, a few shortcuts help bring ingredients to room temperature quickly. Parks likes to use her microwave—just make sure to watch the ingredients closely, heating in five to 10-second intervals, because every microwave is different. “I've personally figured out a sweet spot for softening butter and warming milk," she says. "Be patient and start out with short bursts.
I do when baking bread, especially with butter
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