Tip Creaming butter and sugar If the butter breaks down during softening or creaming, place the butter, or the butter and sugar mixture, into the fridge for 5 to 15 minutes, then start creaming again.
Thank you!!! Many times, the butter becomes too soft, greasy or melts. Points to remember Lots of classic cake recipes begin with creaming butter and sugar together until pale and fluffy before then adding the eggs and flour. Creaming simply means mixing your butter and sugar s together until well blended, leaving you with a fluffy light yellow mix. Keep an eye on the consistency and appearance rather than on the clock for best results.
Use a fresh stick of butter from the refrigerator; it can be beaten cold. Get all the knowledge and expertise of Baking 911 in an all new package!
The result? Follow this simple guide to creaming butter and sugar, then watch our how-to video.
Yes Not Now. Kira Roark Kira Roark 58 2 2 5.
Stop the mixer every so often and scrape the butter out of the beaters with a rubber spatula. Should I just leave it out at room temperature? When we aren't up to our elbows in demolition dust, I'm obsessed with recycling, crafting and cooking.
I'd go with this. Add the sugar and beat on high until it's a pale ivory color that looks fluffy and feels like grainy, soft clay. Planning for 30 to 60 minutes of softening time should get you to the right spot on most baking days. AIt must mean shortening. Share it with us!
Finally, properly creamed, the mixture sits up tall and has visible fluffy peaks. My grandmother then beat it to light, fluffy mass and only she could get it perfectly. Home Recipes Not sure what to cook? Some lumpiness is just fine!