I have used this site a few times but never posted until today. I am doing a new white cake recipe and while I am a novice, I still know better than to do what I just did. The recipe instructions specified mixing the butter/sugar/eggs/milk/vanilla all at once. I hesitated because I have never strayed from creaming butter and sugar together first but against my better judgement, I followed the instructions....and now there are hard clumps of butter that won't mix in (because of the cold milk). Should I leave the bowl out to room temp or should I add the flour mix and hope it creams together then? Help me, please!!
ALet it come to room temp and then add the flour. :-)