Always Have the Correct Butter Consistency
Butter is a key ingredient in baking. It contributes amazing flavor, textures, and structure in baked goods. It even acts as a tenderizer and aids in leavening and browning. The temperature of butter directly affects the texture of your baked goods which is why it’s so important to have it at the right consistency at the beginning of every recipe. There are three different consistencies of butter that recipes typically call for: softened, chilled or frozen, and melted.
Room Temperature or Softened Butter. Most recipes calling for butter call for room temperature/softened butter. Room Temperature butter is actually cool to touch, not warm. When you press it, your finger will make an indent. Your finger won’t sink down into the butter, nor will your finger slide all around. To get that perfect consistency and temperature, leave butter out on the counter for about 1 hour prior to beginning your recipe. Room temperature butter is especially great for making our muffins, cookies and cinnamon rolls.
Chilled or Frozen Butter. This is butter that has been chilled in the refrigerator or freezer so that it does not melt during the mixing. This helps create flaky pockets in recipes that you will see in our pie crust, biscuits and lemon bars.
Melted Butter. Melted butter should be liquified and lukewarm. If melted butter is too hot, it can cook the eggs in your batter. This is essential for our brownies, pancakes, donuts and banana bread.