Baking Basics - How Butter Affects Baking
Have you ever wondered why the same recipe can give you different results? Quite often, it's the result of the ingredients being used. In today's tip Thursday, we will discuss how butter affects baking. I have a few tips that I know will help you with all your future baking.
- Have you ever decided to bake cookies at the last minute?
Then you realize the butter is too hard. So, you stick it in the microwave but instead of putting it in for 10 or 15 seconds you put it in for 30 seconds. Then, you realize that part of the butter is way too melted and some of it is still quite firm? Me too!! More often than I'd like to admit. - Have you ever made a cookie recipe that was not supposed to spread and yet the cookies spread too much? Or cookies that are too dry and crumbly?
Did you know that quite often your butter is the main culprit? - Do you wonder why we use butter in cakes? What butter does to cakes or cupcakes?
I started baking at a very young age and have learned a lot in baking by trial and error as well as my fair share of failures. Lucky for me, I am a person who questions and learns from my mistakes. That is why every time I fail, instead of blaming the recipe, I look for things that could be wrong with the ingredients. For example, my macarons have the same ingredients and same measure every single time, and yet there have been times when I've never got the results I was expecting.
Speaking of my trials, errors, and failures, I can tell you that I have learned so much over the years. So, today I want to help you understand how your ingredients affect your baking. Today's tip Thursday is dedicated to the topic - How butter affects baking - especially cookies.
How butter affects baking (Save/Pin)
Butter
Butter is made from cream. You can make homemade butter by simply churning cream until it separates into liquid and solid. The liquid is buttermilk while the solid is butter. Butter is naturally unsalted and the salt is added later for preservation. The churning decides how much liquid you keep in the butter. Often, homemade butter has less fat content and more liquid, so it's best to use on toast or for simple cakes. Store-bought butter with high-fat content has a longer shelf-life than homemade butter. For the best-baked good, choose as much high-fat content as possible.
Butter vs. shortening or margarine
Butter adds flavor to cookies. That is why we always prefer butter over margarine or vegetable shortening, etc. But butter has a lower melting point than shortening or margarine. That is why butter cookies spread a lot more than cookies made with shortening. So, if you want a thin spread-out cookie, definitely go with butter. But if you are looking for a firm crisp cookie, try shorting or even margarine.
Different types of butter
You may have noticed that even the type of butter you use can affect your baking. For example, a tender, flaky pie crust or buttery cookies.
That is because some premium kinds of butter have a higher fat content, with less moisture than regular supermarket type butter. These cookies with less-fat content butter will usually be thinner because they spread out more. They will also be more buttery, crisp and crumbly.
If you are making homemade puff pastry, croissant or laminated dough, it is very important to use good European butter because of it's high-fat content. Otherwise, when the butter is spreading during the process you will know the difference. In fact, some European kinds of butter, are already cultured with flour added in them, so you can use them for laminated dough easily.
Salted and unsalted butter
You will notice that most baking recipes will say use unsalted butter. That's because most manufacturers add different quantities of salt, making it hard to decide how much more salt you need. So, the best practice with baking cookies, or any dessert for that matter, is to use unsalted butter. This keeps you in control of how much salt is in there.
Let's talk about the two common non-butter ingredients
Margarine
Butter and margarine my have similarities and even look alike but they are completely different. Butter is a dairy product while margarine is not.
Margarine is made from an emulsion of vegetable or animal oil. So it mostly oil, water, salt, and a few other emulsifiers. It can be found in many flavors. It is not recommended in baking because it has as little as 35% fat and the rest is water. You can find some brands with higher fats.
Butter has cholesterol and saturated fat while margarine has polyunsaturated, monosaturated, and trans fats. That is why butter is firmer at room temperature than margarine. But most importantly it is the saturated fat in butter that keeps the bonds tightly when the heat is applied. This is desirable when baking.
- Baked goods with margarine are softer than made with butter.
- Frosting made with margarine is greasier because the oil separates as the emulsification breaks down.
- Sauces curdle easily as the emulsification breaks when heated.
- Cakes can sink due to the high water content (remember margarine is only 35% fat - the rest is water)
Shortening
Shortening such as Crisco is mostly all oil made from soybeans, palm oil, etc. It is 100% hydrogenated oil which is why it is solid at room temperature.
Butter and shortening are often used interchangeably but they can produce completely different baked goods. Butter has a low melting point compared to shortening. For example,
- Cookies can be dense and heavy but also crispier.
- Cakes can be less light and airy compared to butter. Mostly because creamed butter and sugar creates steam when baking shortening doesn't.
- Buttercream works better with shortening compared to butter in hot weather because of its low melting point.
While often you can use butter and shortening it is only recommended to use in recipes that have been tested and tired with shortening.
Butter in Recipes
Flavor and moisture are the two most common effects of butter on our baked goods for cakes, cookies, pastries. When using butter for other foods like meat and starches, butter does a great job of coating and adding crispness too.
When making cakes and cookies, creaming butter with sugar means the small grains of sugar cut into the fat in butter. Air is incorporated in the creaming process which gives us our leavening. This creaming process results in steam created by the hot air in the baked goods when baking.
Having said that, even when you do not cream the butter and sugar, butter creates steam in the oven because it has both fat and moisture. This has a wonderful effect on our puff pastry, croissant, and other similar baked goods.
So, you see that steam works differently in different baked goods.
Why should we use butter in baking?
Quite simply, butter provides a richer flavor. It has a higher fat content compared to margarine or oil. Remember margarine is vegetable fat and contains more moisture than butter.
What type of butter to use?
As we discussed above there are different types of butter. Some with more fat content, more moisture, and so forth. While regular butter is great for everyday baking, try using European butter with high-fat content and less moisture for things likes, pies, tarts, and pastries like puff pastry, croissants, and danishes. While the flavor is superior, it is also easier to work with. Avoid salted butter when baking because no one likes extra salt in their baked goods.
Why butter temperature matters?
The temperature in butter can often be a critical factor in baking. Melted butter can cause cookies to spread, and cakes to skin. As explained above
- Creaming butter with other ingredients creates steam in batters and doughs. This creaming works best when the butter is room temperature.
- Similarly, cold butter works best when making pies, shortcrust pastry, and tarts. The butter cuts into the flour creating a flakier crust.
What is the right temperature for butter?
- What is firm room temperature?
It’s soft but still holds its shape. When you indent your finger in it – it will make a hole but not spread. - What is soft room temperature?
Typically happens quicky in places with high humidity. The butter has softened to almost to a melt. If you indent your finger in it will spread. This should not be used.
Typically, butter should be still cold but not hard. If you press your finger in it it should indent the butter. Butter takes about 30 to 40 minutes to come to room temperature in most kitchens.
How to soften butter quicky?
Here's how I soften my butter quickly and easily.
- Fill a glass bowl with hot water and let sit for 3 to 5 minutes ( I use water from my water boiler)
- Roughly cut the block of butter into small cubes - still on its paper or plate.
- Pour the hot water out.
- Invert the hot bowl over the butter
- Let sit for 5 minutes - or until the bowl cools
- This usually does the job unless your pile of butter is too much.
- If necessary do this again. ( you can have a second bowl of water ready while the first is being use)
Tips for baking cookies with butter
- Always, soften butter to room temperature – The butter must be firm room temperature, not soft room temperature.
When creaming firm room temperature butter – it will start slow but it will cream beautifully.
You must cream it for about 2 to 3 minutes. - When creaming soft room temperature butter, it will cream very fast into a sloppy mixture, struggling to combine the sugar. Cookies with this mixture will spread more easily. Furthermore, if you cream this for 2 to 3 minutes you will most definitely have flat spread-out cookies.
- Cookies with soft butter will be chewier.
- Dry and crumbly cookies most often can be the result of not creaming your butter and sugar. This results in sugar granules that melt in the cookie making them crumbly and eventually dry.
- A good practice is to chill your cookies before you bake them (this is for most cookies unless the recipe states otherwise).
This helps the cookies hold their shape better as the butter firms up and the flours absorb the moisture in the cookie. Thus giving you a better texture in the cookies.
Tips for baking cakes with Butter
- Use good quality butter for superior flavor
- Make sure the butter is at the right temperature - mostly room temperature.
- Don't skip on the process of creaming the butter. It is an important part of leavening.
- Ensure eggs are room temperature when added to the batter. Cold eggs can cause the butter to curdle
- Add eggs one at a time so each egg is well combined - this also prevents curding and helps keep that volume.
- Always scrape the sides of the bowl so you don't have blocks of butter in the final batter.
- Add flour and liquid in three batches and simultaneously so it does not break down the butter causing all the incorporated air to be lost.
- Butter and flour your baking pans - don't skip on the flour. The flour helps the butter create that non-stick surface which helps the batter rise evenly.
- Butter cakes are done when a toothpick inserted in the center comes clean.
- Most butter-based cakes also leave the sides of the pan when baked.
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Thank you so much Veena for explaining the significance of selection and proper usage of butter for making cakes and cookies
Evelyn
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Please show me a picture of vegetable Shortening
Veena Azmanov
I don't have any on hand but if you look on google the most common one is called Crisco. Perhaps you may recognize that
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Ishwarya
Day 1 Done. Thank you so much Veena in making me understand the importance of the ingredients. The science behind the butter is so very well explained. Thanks a lot once again. ๐
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Day 1 Done. Thank you so much Veena in making me understand the importance of the ingredients. The science behind the butter is so very well explained. Thanks a lot once again. ๐
Michele Ann De souza
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Loved the in depth explanation of ingredients butter, sugar, flour, baking soda etc
I shall use these ingredients more knowingly in the future when baking
Thanks so much Veena
Looking forward to day2
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Albertina Lizwe
Day 1 done. Did not realise the importance of good quality butter, have always been using the cheapest butter in the shop for baking.
Veena Azmanov
You can still use that is many baking items. Some baking like pastries need the best but for most cakes you can use regular butter.
Just make sure it is real butter and not butter flavor. Thanks Albertina
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Veena Azmanov
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Thanks for this! I like the WARM bowl method!
This does explain alot re past cookies LOL
Veena Azmanov
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I have checked so many baking site but I most say you are the best. You have added to my knowledge of baking and I have unlearn and learn so many tips. Thanks alot.
Veena Azmanov
Thank you so much, Mary
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Thanks, a few handy tips in there. I always use good quality butter being in a place that's full of good local butter is great.
Veena Azmanov
Yes, that is true. Good quality butter is the best in most baked goods
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Please suggest how to replace eggs in any recipe.
Thanks
Veena Azmanov
Ashu. Sorry, not all cakes can be replaced with eggs. I do have a few eggless recipes but that's not many.
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Val
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Hi Veena, I have always used my butter very soft when cake baking. That might be the reason when I'm cake baking, using the same recipe, my cakes always turn out different each time. I will watch on my next cake bake and use my butter a bit firmer. Does this also apply when making butter icing.
Many thanks
Val
Veena Azmanov
Yes, for baking, creaming firm room temperature with sugar will add volume, while soft will make it greasy and not really whip up. Same with icings.
Sharleen
Day 1 completed. Thanks so much for this I now understand thr importance of using butter in baking. In my country butter is a bit pricy so we normally use margarine. But going through this lesson I realize the affect butter has on baking. Tnaks again Veena.
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Thank you dear for your tipe on butter. Its really helpful..
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what topic is week 1 day 2 Veena .didnt get the email for it .
Veena Azmanov
Check your spam folder please, Vimala
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day 1 done .....have a doubt.how does butter affect baking cakes? what can substitute butter with in cake recipies?
Veena Azmanov
It's all in this post, Vimala. Thanks
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Thankyou for the information on butter, it makes a lot of difference while baking
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A deep insight into usage of butter.....
Akosua
Day 1. Done. Thank you. Can you please give me information about using oil for cakes too. My part of the world, butter I more expensive than using oil in cakes.
Veena Azmanov
Every recipe is different Akosua. Instead of trying to substitute, I suggest you look for tried and tested for oil-based cakes. Thanks
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You are welcome Shenaz
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I was very interested in the info concerning room temperature butter.
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Yes, everything about butter makes a big difference.
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Day 1 done. Can margarine be used to replace butter in cake recipe with same results.? Butter is not readily available and is expensive so we always use margarine for our cakes.Thanks again for this class
Veena Azmanov
Thank you, Kenny. I will update this post with information on Margarine soon. Thanks for the feedback.
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Butter is quite an expensive product in my country. How Can it affect baking
Veena Azmanov
Butter is butter, Ruthie. You can use other substitutes but has its advantages. I will update this post with more information on substitutes as well. Thanks for the suggestion.
Ruthie
Day One 1 done.
I want you discuss on margarine cos butter is an expensive product in my country and that's what is mostly used.
Veena Azmanov
Thank you, Ruthi. yes, but can be expensive for some but it is higher in fat compared to margarine. Margarine has more water content too. For example, cookies made margarine will be much softer rather than crisp because of the added water content.
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Simmy
I've become a fan of your blog. And I've bookmarked you. I'm going to try your recipes today, starting with the Pullman bread.
I'm a baker too but I'm still learning. Extremely glad to have come across your blog. Very proud of you!
Veena Azmanov
Thank you so much, Simmy. Welcome to my blog. We love the Pullman bread. I make it at least once a week.
Maaida Tahir
Hi ur recipes r truly amazing.great
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Sarah Valois
Thank you for your tip they are great, now I know why my cookies always comes out badly.
Maria V. Cruz Pagan
Wow talk about timing I was planning to bake/decorate cookies and was searching informacion and I see this in my gmail thanks so much for all your great tips!!
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Day 1 done, very informative thank you.
I always do my cakes with margarine because butter is really expensive where i live, what can i do to have a more flavourful cake while still using margarine in place of butter?
Veena Azmanov
Miran, you can add a little more flavor extracts. Try butter flavor extracts - use more fruit purees or extracts