I could leave my butter out on a counter for a week at room temperature and it would never get that soft! I tend to run mine through the mixer with the paddle for a minute before slowly adding the sugar, but it still has a graininess at the end.
The boiling point of water is 100Â°C or 212Â° F at 1 atmosphere of pressure (sea level), but water boils at a lower temperature as you gain altitude (e.g., on a mountain) and boils at a higher temperature if you increase atmospheric pressure (lived below sea level).ere's the answer to this common question. Answer: Short Answer: The boiling point of water is 100Â°C or 212Â° F at 1 atmosphere of pressure (sea level).
The âboiling temperatureâ of water at a given pressure is a saturation temperature â the temperature at which water vapour and liquid are both stable (at that pressure). It is not exactly the temperature at which water boils, unless the water is heated so slowly (and mixed so well) that no bubbles ever form, and all the boiling is actually evaporation from the surface.