Many recipes for cakes, cookies and other treats call for butter and eggs at room temperature. Here’s why. Eggs at room temperature combine more easily with other ingredients and they whip to a greater volume, which translates to lighter cakes that rise nicely. Room temperature butter, which should be soft to the touch, allows more air to be beaten into your batter, again producing a lighter cake. Sounds easy enough, right?
That is unless you forget to take your ingredients out of the fridge ahead of time and even though you’re ready to get baking, your eggs and butter are nice and cold. To bring your eggs to room temperature without cooking them, place them in a bowl of warm water for 5 to 10 minutes. Dice your butter into tiny pieces and let it sit on your counter for 10 to 15 minutes. The smaller pieces will warm faster than the whole stick.