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butter & sugar

laurenadelaide Jan 8, 2010 12:29 PM

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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    raj1 RE: laurenadelaide Jan 8, 2010 12:39 PM

    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. babette feasts RE: laurenadelaide Jan 8, 2010 11:17 PM

      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.

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