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My butter was too cold for creaming so I grated it like cheese
I kept getting lumpy buttercream because I always forget to pull the butter out early enough, and microwaving it just melts the edges. Last Saturday I was making a birthday cake for my neighbor's kid and the butter was rock hard, so out of pure panic I grabbed the box grater and shredded it right into the bowl. It came together in maybe two minutes and the frosting was the smoothest batch I've made in a while. Now I want to know if anyone else does this or if I just got lucky with a fluke. Does grating change the texture of the final bake at all, or is it the same as letting it sit out?
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victor_adams29d ago
My buddy bakes sourdough every weekend and he does the same thing with cold butter for his sandwich loaves. Says it mixes in way faster and no dry pockets at the bottom of the bowl. He even sticks the stick in the freezer for ten minutes first so it grates clean instead of smearing. Same result every time, so you didn't just get lucky.
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