Should buttermilk be at room temp for a cake that calls for eggs at room temp? I've always wondered, and just came across an ingredient list that again calls for eggs at room temp and, simply, buttermilk shaken.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
It's likely that the eggs need to be at room temperature to better expand when they're added to the creamed butter and sugar -- by the time you add the buttermilk to the recipe along with the dry ingredients, it matters less what the specific temperature of the buttermilk is.
However, having your buttermilk room temp won't hurt anything. Given enough time at room temp, though, it will curdle.
Thanks for the explanation, Nozlee. I know eggs and butter always need to be at room temp for creamig, but I figured that if the buttermilk needed to be at room temp, the recipe would have noted it. This makes a lot of sense.
A food allergy that's so much more than a food allergy.
How I Reclaimed Filipino Food
The Fluffiest, Puffiest Pancake
Don't Miss the Hits
What's Topping Lists
Grow an Entire Pizza