Cooking Solutions: Baking With Room Temperature Ingredients
At room temperature, eggs, butter, and milk bond and form an emulsion that traps air. During baking, the air expands, producing
light, airy, evenly baked treats. Batters made with room temperature ingredients are smooth and evenly incorporated. Cold
ingredients don’t incorporate evenly to bond, resulting in dense cookies, rock-hard breads, and clumpy cheesecakes. Batters
made with cold ingredients won’t come together smoothly.
Take eggs, butter, and other dairy products out of the refrigerator at least 30 minutes and up to 1 hour before baking. If you’re short on time, cut your butter into small pieces and microwave for a few seconds at a time, checking often, until they’re just malleable. Make sure to keep eye on it because microwaves vary.
Bring cold eggs to room temperature by placing them in a bowl of warm water for 15 minutes. Don’t use hot water or put eggs on top of a hot oven—this will heat them unevenly, and the whites will start to set.