There are two types of butter I use in my recipes, Unsalted and salted butter.

In most of my cake recipes, I use unsalted butter, if possible, find a good-quality European unsalted butter, it has higher butterfat and makes everything more creamy and yummy because it also has a lower water content than salted butter.

Salted butter I most often use in my chocolate frostings or brownies, takes your brownies and buttercreams to the next level.

If a recipe calls for room temperature butter, make sure to use room temperature butter, or it can´t properly cream with sugar otherwise.

Room temperature butter is crucial for proper creaming; the room temperature butter should be soft enough to leave an imprint on your fingertip when pressed; it should still feel cool to the touch but never feel warm, greasy, or melted. If the butter is too soft, the cakes or cupcakes will be greasy and dense.

To get that perfect room temperature butter, leave the butter out on the counter for around 1 to 2 hours prior to beginning your recipe, or have it on the kitchen counter overnight.

 

Baking-hack

I saw this baking hack I saw on Instagram the other day, where someone uses a “cheese slider” as seen in the picture above to get the butter quickly at room temp.

Best baking hack if you ask me, it gets refrigerate butter to room temp in about 10 to 15 minutes.