Room temperature

Here’s a trick if the butter and eggs come directly from the fridge. Fill the sink with about 5 cm/2 in of very warm water and submerge the eggs. Break the butter into small pieces and put it in a medium bowl (or the one you’ll use for mixing), then place it in the sink, making sure no water gets in the bowl. Stir and mash the butter occasionally until it softens, then it will be a good consistency for beating. Once the butter is soft, the eggs should also be ready to add to the recipe.