The day I realized I'd been creaming butter wrong for a decade

I was making chocolate chip cookies for a bake sale and my friend watched me struggle with butter that was too soft. She goes "you know you're supposed to use it cold, right?" and I just stood there holding my mixer like an idiot. Has anyone else had that simple fix that made everything click after years of frustration?

2 comments

2 Comments

emery_lopez5d ago

Wait, you're supposed to use cold butter for cookies? I've been leaving mine out on the counter for hours like my grandma taught me. My cookies always turned out flat and greasy, I just thought I was bad at baking. Turns out I was making butter that was basically a puddle. Its like the day I learned you have to let your eggs get to room temp before adding them to cake batter, that one blew my mind too.

margaret_gonzalez255d ago

Oh give me a break. You really think cold versus room temperature butter is some life altering revelation? I've made cookies with butter straight from the fridge, butter that sat out all day, even accidentally melted butter once. They all came out fine. Maybe yours were flat and greasy because you were overmixing the dough or your baking soda was old. People act like baking is rocket science when it's really just following directions. Eggs at room temp for cake batter? I dump cold eggs straight from the carton into my mixer and my cakes turn out just as good. Honestly half the time these "game changing" tips feel like internet hype from people who need a hobby.