“Creaming” butter and sugar is one of the most fundamental and important steps in baking. But do you know exactly how it should be done to make the lightest, most tender baked goods? Learn the perfect technique for creaming butter and sugar in our tip video and see how the finished result should look.
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Instructions: Start with your butter at room temperature (this is the most important part!). Add your sugar and beat until the mixture is light in color, visibly fluffy, and doesn’t cling to the sides of the bowl. The mixture should be moist and the sugar just barely dissolved into the butter.
The trick is all in the temperature of the ingredients and in the timing: beat it just enough – not too little and not too much.
By creaming the butter and sugar, you’re using the sugar to aerate the butter. The more bubbles you have, the lighter and better-textured your cakes, muffins, cookies and more will be.
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