A little help in how to use butter to get the best bake.


Soft butter

When soft butter and sugar are creamed together, air is incorporated evenly in the base of a batter or dough. Using soft butter creates tenderness and lift in cakes and soft cookies.


Hard butter

Cold butter is ideal for baked goods that should be crisp. Butter that is straight from the fridge does not get fully incorporated into a batter. Instead it gets broken down into small pieces throughout the dough. Since butter is about 18 percent water, steam is released in those pockets during baking, which helps create flaky layers. Use cold butter in scones, pie crusts, biscuits and crispy cookies.


Melted butter

Because melted butter has already released much of its water content, it makes the finished bake soft and dense, as well as flavourful. For best results, let it cool to room temperature before incorporating. Use it in loaves and brownies.