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Chose room temp butter over the microwave trick for my daughter's 6th birthday cake, and the frosting finally stopped sliding off
I put the butter out on the counter for 2 hours instead of zapping it for 20 seconds like I always did, and the buttercream held its shape on a 90 degree Atlanta afternoon, so now I'm wondering if anyone else has a rule for how long they let their butter sit before creaming it.
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evan_burns951mo ago
Room temp is the way to go, and two hours is about right for a standard stick. What most folks mess up is going by time when they should go by feel. You want the butter to give a little when you poke it but still hold its shape, not greasy and melty. If your kitchen runs hot like mine does in summer, cut it to 60 to 90 minutes and check it. A trick that saved me more than once is cutting the stick into cubes first, it softens way faster and more even. Cold butter gets too stiff to trap air, but melted butter won't hold air at all, so that middle zone is where the magic happens.
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