Published 2012
Good quality butter is quite resilient and keeps well for a few days at room temperature. This makes it perfect for spreading on your toast in the morning; there’s nothing more irritating than trying to spread hard butter straight from the fridge. Shopbought spreadable butters have oil added, and we don’t recommend their use in baking. Most of our recipes suggest using butter at room temperature. It must be said, however, that its delicate flavour is susceptible to strong aromas, and prolonged exposure to air and light will hasten deterioration and eventually cause the butter to become rancid. Therefore, weigh the amount you need for the recipe a couple of hours in advance and leave it out to reach room temperature before you use it. Butter, well wrapped, can be kept in the fridge for at least 1 month, and can also be frozen.
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