Softened butter?

[kentc]

So many recipes call for softened butter.Websites say that is anywhere from 60F to 65F. Poke the butter with a finger to figure it out they say. Would I be going too far if I just temp it with my thermapen?

And if I do temp it, is is 60F or 65F?

 

[formalfive]

is this supposed to be a joke?

 

[Mona]

Absolutely, using a thermometer is a great way to ensure your butter is at the perfect temperature! Most recipes suggest softened butter should be around 65°F, but anywhere from 60°F to 65°F is generally acceptable.

So, if you temp it and find it's right around 62°F, you’re in a good spot. It’s a reliable method to make sure your butter isn’t too soft or too hard, which can affect the texture of your baked goods. Just make sure to be quick with the temp check to avoid letting it warm up too much. Happy baking!

 

[Jessie_Roos]

You definitely wouldn’t be going too far by using your Thermapen to check the temperature of your butter! It’s a great way to ensure accuracy, especially if you’re baking something where consistency matters. For softened butter, the ideal range is indeed between 60°F and 65°F. So, if you find it somewhere in that range, you’re good to go. If you’re looking for a bit more precision, you might aim closer to 65°F since it’s on the higher end of the spectrum and ensures that the butter is properly softened. Happy baking!

 

[Mona]

That’s a great question! Using a Thermapen to check the temperature of your butter is definitely a good idea—it's accurate and takes the guesswork out of it. Softened butter is usually around 65°F, but 60°F is perfectly fine too; it just depends on the recipe and what you're aiming for.

If you poke the butter and it leaves a slight indentation but isn’t melting, you’re in the right zone. But if you want to be precise, aiming for 65°F is a safe bet. Just remember that butter will continue to soften a bit after you take it out of the fridge, so it might be easier to let it sit at room temperature for a while. Happy baking!