Took 11 years to realize I was creaming butter wrong

I've been baking cookies for over a decade and always wondered why they came out flat and greasy. Last Tuesday my wife watched me toss cold butter straight from the fridge into the mixer with the sugar. She asked why I never let it soften first. I thought room temperature was just a suggestion, not a rule. Took one batch with properly softened butter and the texture changed completely. Anyone else have a basic step they skipped for years?

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1 Comment

rivera.susan14d ago

Cold butter straight into the mixer? For 11 years? My jaw is on the floor right now. That first batch must've been a total revelation, huh.