Hi Alile, I'm a little hesitant on using cold butter as I have always mixed
in room temperature butter for cupcakes / cakes.
Not exact matches
Hi Janice, the cashew
butter is best kept
in an airtight jar at
room temperature for about 2 weeks.
The cashew
butter should be kept
in an airtight jar at
room temperature, and it should last for about a week.
At
room temperature, the almond
butter filling of these bars is fudge - like
in texture, and it stiffens up
in the fridge.
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle
in olive oil [see Chef's Note] 2 tablespoons unsalted
butter,
room temperature 1 tablespoon unsalted
butter, melted Gray salt and freshly ground black pepper, to taste
In a large bowl, using a stand mixer or hand mixer, blend
room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.
Cream
room temperature butter and sugar together
in a mixer until smooth and fully combined.
French Toast:
butter, for greasing the pan 4 large eggs,
room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced
in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
The key to successful Swiss meringue buttercream is to have the meringue at
room temperature and the
butter just soft enough to mix
in.
Cream
room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
In the book you called for water at
room temperature and also for melted and cooled
butter.
It may sound strange to use an oil
in lieu of
butter, but coconut oil, like
butter, is solid at
room temperature so it makes a great
butter substitute.
The
butter will become solid at
room temperature, but if you scrape a little off the top and throw it
in the microwave for 10 or 15 seconds, it will become soft and pliable once more.
I never recommended
room temperature water or
butter in this recipe.
While the mushrooms are cooking make the miso
butter by combining the
room -
temperature butter, miso (I used a red miso here), and sesame seeds
in a small bowl.
Cacao
butter is solid at
room temperature and melts
in your mouth as soon as it touches your tongue.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at
room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
In your mixing bowl, combine 3/4 cup
room temperature, unsalted
butter and 1 1/2 cup of sugar.
Room temperature at my house is
in the upper 70s
in September, and coconut
butter is
in liquid form at this
temperature.
Meanwhile,
in a large bowl, beat together the
room temperature butter and sugar until smooth and light
in color, about 5 - 6 minutes.
Let cool to
room temperature, then beat
in the
butter using an immersion blender.
If coconut
butter is not soft at
room temperature, soften slightly
in the microwave.It's ok if a small amount is melted and liquid.
:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, at
room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate,
in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asid
in chips or chunks 1/2 cup (100g) demerara sugar
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asid
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
Keep almond
butter cups
in the refrigerator until served because they will melt and lose their shape at
room temperature if the coconut
butter / oil begins to melt.
If the
butter is warm or
room temperature when it goes into the oven, there is no steam created and you could end up with a tough dough
in the end.
Beat
room -
temperature butter, sugar and vanilla
in a large bowl until creamy.
I often forget to let the
butter soften at
room temperature before making cookies... I never remember to defrost the meat
in the fridge overnight... There's always a critical recipe ingredient that I forget to pick up at the grocery store.
However, it's even more important that you use
room temperature ingredients, particularly if you are employing melted
butter in your mix.
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or
in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted
butter,
room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
Coconut
butter can get pretty hard, even at
room temperature and especially
in the winter months.
In the bowl of a stand mixer add the
room temperature softened
butter with the sugar and mix until light and fluffy.
well then to make it simple — throw the active yeast
in with the flour mix all dry ingredients — have
butter and milk at
room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk,
room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter,
room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack
in the middle of the oven and preheat to 180 °C / 350 °F.
In the bowl of your mixer, add the
room temperature butter and coconut sugar.
* cream at
room temperature will change to
butter in only about 15 minutes; chilled, it will take closer to 25 minutes
Does «softened
butter» mean leave a stick of
butter out so that it is
room temperature when used
in baking?
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3)
In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4)
In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola
in air - tight containers at room temperatur
in air - tight containers at
room temperature.
To freeze the pear
butter: Allow the pear
butter to cool to
room temperature; place
in containers which are freezer safe (always leave about 1 inch head space) and freeze.
When your dough has been
in the fridge for 30 minutes, take your frozen
butter (which has been left at
room temperature for 20 - 30 minutes), and grate onto a piece of cling film (aka plastic wrap)
Found Copha shortening at the
butter aisle
in Woolworth but it so hard even after leaving out
in room temperature.
The
butter will usually be an oil at
room temperature and solidify
in the refrigerator, where it can be kept, covered, for 3 or 4 months.
Allow the
butter to soften at
room temperature and beat
in all the ingredients for the nitir kebe.
2 regular sized Butterfingers (or 8 fun sized ones) 3/4 cup unsalted
butter, at
room temperature 1/4 cup creamy peanut
butter 1/2 tsp vanilla extract 1 tbsp milk 3 cups powdered sugar 12 fun size Butterfingers for decoration, cut
in half
In another big bowl, whisk the softened, room temperature butter (cut into cubes) until it is smooth and lightened in colo
In another big bowl, whisk the softened,
room temperature butter (cut into cubes) until it is smooth and lightened
in colo
in color.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted
butter,
room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack
in the oven and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter,
room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese,
room temperature 6 tablespoons (84g) unsalted
butter,
room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium heat until sugar dissolves.
Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons
room -
temperature butter, and vanilla
in another medium bowl until light and fluffy.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter,
room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and
butter in a food processor until the mixture resembles fine breadcrumbs.
In a large mixing bowl, beat
room temperature butter with vanilla and 1 tablespoon of cream on low speed until incorporated.