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Why Should You Use Room Temperature Ingredients?

You have probably seen lots of recipes out their mention to use room temperature ingredients. Or maybe you just heard it somewhere else. However, what exactly is the reason for this? Is it even important at all?

Let’s test this comparison with two cake batters examples…

THIS IS NOT HOW A PROPER CAKE BATTER SHOULD LOOK…

This one pictured above I was able to sort of fix by throwing on the whisk beater of my stand mixer, and continuing to mix a bit (although you don’t want to over beat the cake or it won’t rise well). However, it was still slightly lumpy due to not using room temperature ingredients.

I went ahead and baked it anyway though, and it still turned out just fine!

When I took the question to one of the groups I’m in, as to why I got this lumpy batter, I got a bunch of responses. However, I was told that the cake would probably be okay (as it was), but I could expect more of a cornbread like cake. This did hold up to be true from my experience anyway. I’m not sure why this was the case. However, it did appear to be accurate.

Why did I get the lumps though? I have a feeling it was probably because the eggs were too cold (and partly the butter too). My best guess is that the eggs were sort of re-hardening the butter from my theory anyway.

THEN YOU HAVE WHAT A PROPER CAKE BATTER SHOULD LOOK LIKE…

This photo above is about what a cake batter should look like if you use proper room temperature ingredients. Sadly, the proper cake I baked I failed to take a photo of, however, the above photo I found gives you an example of what it should look like.

So are room temperatures ingredients important? After comparing these two cake batters, I would say yes.

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