Why You Shouldn't Beat Cold Butter With Your Mixer
By HOPE NGO
Food - Drink
While desperation tells us it doesn't really matter what temperature butter is when it hits our mixers, science and pragmatism will tell us that it does. Cold butter is rock solid, and if we throw these cold blocks into a mixing bowl, there's a chance that we could end up ruining not just our recipes, but our favorite kitchen gadgets, too.
It's not too difficult to imagine a bent and warped balloon whisk or beater after attempting to take a turn with a cold, hard brick. There’s also the risk that you could burn the motor out on your device and ruin it forever.
Cooking experts say there are other compelling reasons to give your butter time to get to room temperature — or more precisely, 65-67 degrees Fahrenheit. Cold butter is unable to make its way around flour proteins as effectively as room temperature butter might, and it won’t allow air pockets to form, which is critical if your batter needs to be light and tender.
This is not to say that there isn't room for cold butter in your cooking repertoire, because that is exactly what is called for when you're making pie doughs, biscuits, and scones. However, if your recipe calls for cold butter, experts say you're better off using a pastry cutter, two butter knives, a fork, or a food processor.