8
replies
kristieanna
Posted 3 Jun 2010 , 11:49pm
post #3 of 9
if it has started to melt, it's been too long. i usually let mine sit until i can smoosh it with a spoon with little pressure.
PiccoloChellie
Posted 3 Jun 2010 , 11:58pm
post #5 of 9
If you really, really wish you would have put the butter on a plate instead of directly on your workbench and where the h*ll are the paper towels???....you've softened it too long.
Ask me how I know. 
artscallion
Posted 4 Jun 2010 , 12:21am
post #7 of 9
In culinary terms, if you are creaming butter, room temp means about 65°. At 65°, butter still has a chill to it. A stick should be just bendable, but still firm. if it's mushy or soft, it's too warm to cream properly.
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