16
20 years of baking and I just learned I was creaming butter wrong
My sister watched me make cookies last weekend and asked why I was using cold butter straight from the fridge. I told her that's just how you do it, the recipe says room temperature but I never wait. She made me try it her way, softened butter left out for an hour, and the texture was completely different. Fluffier, lighter, cookies didn't spread into flat discs. I've been doing this since I was a teenager at my grandma's house. She always used cold butter too, so I thought that was normal. Anyone else have a basic technique that took them decades to fix?
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