Bringing Ingredients to Room Temperature

It’s important that most ingredients in a recipe be at room temperature when you begin to mix. This is for a few reasons. Ingredients like butter or coconut oil actually change consistency when they are at room temperature, making them easier to mix. It’s also easier to combine ingredients thoroughly if they are all at the same temperature. That’s why a batter may seize or separate if you start with soft butter and later add cold eggs or milk.

Milk/buttermilk/cream should be not noticeably cold to the touch. Butter should be soft enough so it can be blended easily, but not gooey or melty. Eggs should be at mean room temperature—ideally 65° to 75°F / 18° to 23°C.

Truth be told, unless I have a big day of baking ahead, I rarely remember to bring dairy products to room temperature before I start the recipe.

My trick for perfectly softened butter? Leave it in its paper wrapper and nuke it in the microwave for 10 seconds, then turn it over on its side and warm it for another 7 seconds. This makes the butter nice and soft, and you’ve only spent 17 of your valuable seconds. The same trick can be used to take unwanted chill out of liquid dairy products too—just don’t overdo it. Better a little too cold than too hot. I have no problem leaving eggs out at room temperature, and I always have a dozen or so out on the counter for baking. But if you prefer, you can put your refrigerated eggs (in the shell) in warm water (around 90°F / 32°C) for 5 minutes.