"See, when you're baking cookies, the last thing you want is cold butter that is difficult to cream with sugars. Try creaming hard butter and it usually becomes a clumpy mess, instead of airy, fluffy, and smooth. For sponge and chiffon cakes, cold egg whites don't whip up as gloriously as room temperature ones. And as for cheesecakes, if you want a smooth, creamy dessert, be sure to beat the cream cheese after you bring it to room temperature."
"One of the quickest ways to bring eggs to room temperature is to submerge them in a bowl of warm water. Make sure the water is not too hot. Eggs start cooking in water that is 140 degrees Fahrenheit or higher. Once submerged, keep the eggs in the bowl for up to 10 minutes. They should come to room temperature nicely. Remove the eggs from the bowl and wipe them dry with paper towels."
Cold butter resists creaming, producing a clumpy mess instead of an airy, smooth texture, so butter should be softened to room temperature before creaming with sugar. Room-temperature egg whites whip more fully for sponge and chiffon cakes. Cream cheese at room temperature yields smoother, creamier cheesecakes. Liquids like milk, cream, and buttermilk should be warmed to room temperature to prevent butter from seizing and batter from curdling, helping even incorporation. To quickly bring eggs to room temperature, submerge them in warm (but not hot) water for up to ten minutes; avoid water above 140°F to prevent cooking.
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