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jackson.brooke2mo ago
Ugh, that's brutal. I always thought the whole "room temp butter" thing was overblown until I had a batch break on a hot day. Now I chill the bowl and beat the heck out of it before adding anything warm. Saved my last big order.
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johnson.adam1mo ago
Chilling the bowl is smart for a hot kitchen. But honestly, I just use butter straight from the fridge. Grate it into the dry stuff with a cheese grater. Works every time, even in summer. Never have to worry about it getting too soft.
4
ruby_thomas432mo ago
Nah, I just work fast with truly soft butter and never have issues (my kitchen's pretty cool though).
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