Buttermilk

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.

  • Posted by: ATG117
  • May 1, 2012
  • 6024 views
  • 3 Comments

3 Comments

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Nozlee Samadzadeh

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.

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petitbleu
petitbleu May 4, 2012

However, having your buttermilk room temp won't hurt anything. Given enough time at room temp, though, it will curdle.

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ATG117
ATG117 May 4, 2012

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.

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