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Jan 8, 2010 12:29 PM

butter & sugar

I was starting a cookie recipe and realized I didn't have any eggs, so I only got as far as combining the sugar and butter. I had to go out of town so it was in the fridge for a couple of days in a ziplock. I took it out yesterday for it to soften and so now it's probably been out of the fridge for a day and I am nervous to use it :/ I know butter is usually good at room temp but this butter was mixed with brown and regular sugar and was not covered to prevent light exposure. Is my butter/sugar mixture stiil good?


that last wow there was there to keep your attention til the end and make sure you read the whole thing! thanks!

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  1. As long as the butter hasn't melted or isn't as soft as mayo, it should be fine. If you can touch it and it feels like a ripe avacado, put it back in you mixer and let it cream again for a minute or so and go ahead with your recipe.

    1. I'd use it. If the butter is fine at room temp and the sugar is fine at room temp, combining them shouldn't go and ruin anything. Sugar is a preservative after all.