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Stopped creaming butter and sugar, cakes got fluffier overnight
After 3 dry pound cakes in a row I tried melting the butter and mixing it straight into the sugar, no mixer at all, and the texture came out way better than any creamed batch I've done in 5 years. Has anyone else ditched the stand mixer for melted butter on purpose or am I just lucky?
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kim.zara20d ago
My buddy Dan ran a tiny bakery out of his garage in Portland and switched to melted butter for his coffee cake last winter. He said the crumb got softer and he stopped fussing with room temp butter altogether. You're not just lucky, melted butter skips the whole air pocket thing that can dry a cake out.
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