Do Room Temperature Ingredients Make a Difference in Baking?
When it comes to baking, we all agree—it certainly would make things easier if we could simply throw all our ingredients into a mixing bowl and watch the magic take flight! In the end, we’d sit back with a tall glass of cold milk and our perfectly uniform baked goods and talk about how easy (and mess-free) the entire process was. However, because baking is such a precise science, it requires a certain amount of consistency to get the exact outcome you want in your final baked goods. Using cold ingredients can greatly influence your end product and lead you to something you don’t exactly want for you and your guests (raise your hand if you’ve ever accidentally served a flat cake at a birthday gathering). That’s why we’re here to show you the beauty of using room temperature ingredients. Dairy ingredients for baking, like eggs, butter and cream cheese, trap air which causes them to expand in the oven (producing a fluffy and light-textured baked good). They also bind together to create a smooth and even texture in your batter—which means you won’t end up with a lumpy cupcake or a flat cookie. Whether your recipe calls for room temperature eggs, butter and cream cheese, or room temperature liquids, let’s take a look at these ingredients and see what all the fuss is about (and maybe even get some creative inspiration for recipes while we’re at it).