The Science of Fat in Baking Understanding why butter works differently than oil requires looking at their physical properties at room temperature. If it is melted, it will emulsify with the liquids rather than trapping air, losing the structural benefits of the creaming method.
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Butter, however is an emulsion of fat, water, and milk solids. When creamed with sugar, the solid fat crystals physically trap air, creating a structure that inflates the batter.
If the butter is too cold, it won't cream properly with the sugar, resulting in a dense cake. This fat source also creates a more velvety, fine-grained texture.
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Temperature Matters Room temperature butter is non-negotiable for this method. The water content turns to steam in the oven, providing additional lift, while the milk solids contribute to browning and flavor.
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