Used to cream butter and sugar forever, now I just melt it and my cakes got better

Honestly, I spent 6 months following every recipe that said room temp butter and 5 minutes of creaming, but my sponges always came out dense and heavy. Last Tuesday I tried melting the butter in the microwave for a quick batch and the crumb turned out way fluffier than anything I made before. Has anyone else ditched the classic creaming method and gotten better results, or am I just lucky with my oven?}

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uma_webb2816d ago

Whoa, hold up. You melted the butter and it came out fluffier? That honestly goes against everything I've ever read or heard. I'm sitting here trying to wrap my head around that, because the whole point of creaming is to trap air in the fat and sugar, and melting it should just make a flat, greasy mess. But ngl, I've been having the exact same dense cake problem for ages now, and I'm kinda tired of the whole ritual of waiting for butter to soften. The fact that you got a better crumb makes me want to just try it this weekend, even though it feels like I'm breaking a baking rule. Maybe my mixer is just too weak or my kitchen is too cold, but I'm starting to think the old-school method is more about tradition than actual science, at least for my oven.