Once your butter is softened it’s time to cream! If using a hand mixer, put the butter pieces in a large mixing bowl. It’s a step bakers often get wrong, too.Knowing how to cream butter and sugar the right way is key to making superior baked goods. Whip the butter by itself first on medium speed until you reach a light and softened mix. I am also supprisingly skinny for this being my snack for today. Sticks of butter brought out of the fridge will take anywhere from 30 minutes to an hour to reach room temperature. Start with Room Temperature Butter Leaving butter on the counter for 1 to 2 hours, getting it to be room temperature is key to successful creaming. Because the air molecules that are introduced during this step are what make the dessert light … 3. Did you make this project? You have to cream for much longer than most bakers expect! Slice the butter into cubes or grate using the largest side of a grater, and put the cubes/shreds in a large mixing bowl. After adding the dry ingredients, run or pulse your mixer for the shortest time possible, just enough to bring wet and dry mixtures together. This is imperative step before you can add your sugar. Steps for using a mixer are in bold. This emulsion happens more evenly and reliably when the eggs are added in one by one, and beaten on high speed to incorporate them. Add your sugar(s)to the butter and gently mash it into the butter with the tines of a fork. Pour the sugar on top of it. The texture of your baked goods will not be the same as with creaming. Beat the butter and sugar until combined. At the beginning, it looks like wet sand, with crystals of sugar visible. Creaming butter and sugar before adding other ingredients like flour and eggs dissolves the sugar using the water contained within the butter, removing grittiness and ensuring that whatever you're baking will have the right texture. The process is the same for both: First, place the butter and sugar in the bowl. 2 years ago. View our privacy policy. on Introduction. when creaming the butter and the sugar, can i blend the surgar in the blender first then add it to the butter and cream them together? How to cream butter and sugar Ingredients: Butter; Sugar; Note:This is a great basic approach to creaming butter if a method is not specified in the recipe. Scrape the bowl and beater down two or three times with the rubber spatula during mixing, to be sure all the bits of butter are mixed in. How to Cream Butter and Sugar Together Step by Step. Skill level. Skip the creaming step and your cakes and cookies may turn out squat and dense. Beat the butter with a wooden spoon until it is soft. This takes 6–7 minutes. Taste of Home is America's #1 cooking magazine. With your wooden spoon,stir the butter and sugar(s) until they are light and fluffy. She left the butter to sit at room temperature for an hour to soften, beat the butter first to soften and then added sugar. When starting this process ensure that the butter is at room temperature to make it easier to cream with the sugar. Very helpful :), Very helpful to a buttering virgin-thanks! Using unsalted butter means you know exactly how much salt is in your recipe, giving you more control over the balance of salt and other flavors in the final product. feel free to try my Lemon-Ginger White Chocolate Cookies . She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. It’s a step bakers often get wrong, too. 1. Turned out quite nice, no lumps, as smooth as silk. If you want more practice,(or now you need something to do with your creamed mixture!) When your butter-sugar mixture looks pale yellow in color and fluffy, stop mixing. Whip the butter by itself first on medium speed until you reach a light and softened mix. If you want a chewy texture, stop creaming here. If your finger leaves a little indent, your butter is ready, and so are you. Our Test Kitchen experts tell you what it means and how to cream butter and sugar. Place the lid on the blender and blend the two for 20 seconds. It strengthens the bond.” (Find more baking tips from Christina.). It will look oily and liquidy, with a grainy texture, or may look white like whipped cream. Continue stirring and folding the two together, scraping down the bowl as you go, for about 10 minutes. on Introduction. The butter fat coats the flour, preventing gluten formation, so cakes come out with a very tender crumb. Once flour meets wet ingredients, gluten begins to form. Now you have creamed your butter and sugar(s). To 'cream butter' means to beat room temperature butter with sugar for a couple of minutes at high speed in order to aerate the butter. And I hope your relationship with Betty is still going strong, 8 years ago Editor’s Note: Where overmixing almost always happens is after the flour and other dry ingredients are added. If the butter is too cold it won’t blend with the sugar, but more importantly, it gets stuck up into the blades of the hand mixer and becomes almost impossible to whip. Softened or room-temperature butter should still be cool to the touch, but soft enough that when you press it you can leave an indentation. Once you add the sugar go ahead and increase the speed to create a light and fluffy mixture. Place the butter out on the counter for at least an hour, or until it becomes room temperature. Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. If you cream for too long, the mixture will transition from smooth and voluminous to a greasy, separated, deflated puddle that sits at the bottom of the bowl. Take some softened butter and place it in a deep bowl along with the sugar. Creaming, a basic mixing method, incorporates sugar with a fat, such as shortening or butter. Less creaming creates less air, and the cookies will be flatter and chewier. It ensures even distribution of butter through a dough or batter mixture, contributing to the rising in baked goods. Just grab a bowl, a wooden spoon, and a fork! The easiest and fastest way to cream butter and sugar is with a stand mixer or handheld mixer (if using a stand mixer, fit it with the paddle attachment). Give it a poke! Start with room temperature butter. Christina Tosi, the award-winning pastry chef and owner of Milk Bar, says that the egg “forces the emulsification of butter and sugar. The longer you beat the butter and sugar, the lighter and more aerated the mixture becomes. (Granulated sugar and butter will be pale yellow when creamed. “Cream butter and sugar.” This recipe step sounds simple enough, but it’s so important for baking! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Once you've added all the sugar, quickly mix the butter until it's thick and creamy. Refer to your recipe to see quantities of butter and sugar. Mixing butter and sugar into cream is a useful trick for all sorts of recipes. I think, when it says “double the mass”, it means “double the volume”. We will not have a look at how long to cream butter and sugar, depending on your method of doing so. After creaming the butter and sugar together, proceed with the recipe as directed. This air puffs up cakes and other homemade treats as they bake, giving them a lighter and more appealing texture. Place the butter out on the counter for at least an hour, or until it becomes room temperature. Share it with us! After creaming the butter and sugar, eggs are added in one at a time and beaten in rapidly. Finish the mixing by hand, especially in recipes calling for the addition of ingredients like nuts or chocolate chips. How to Cream Butter and Sugar, Step-By-Step Gather your tools and prep your ingredients. If you can’t wait this long, there are ways to soften butter more quickly: After creaming the butter and sugar, eggs are added in one at a time and beaten in rapidly. Otherwise it might violate the laws of physics. Reduce the speed and … When people cream butter and sugar by hand, they tend to miss the bottom of the bowl and sometimes even the sides. By beating the butter and sugar together air is incorporated (a useful leavening agent in cakes). Start your mixer on medium speed. To cream butter, soften it first by leaving it out at room temperature or microwaving it for 10 seconds. When you see a recipe that uses the creaming method, the procedure should follow this general procedure: Combine. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. Rather than cream the butter, then adding the sugar and creaming again, cut the butter into small pieces and add the sugar right away. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color.You can also use a hand or stand mixer, but beating by hand is old skool and burns calories! As the two ingredients are beaten together, the sugar granulates will create air pockets within the butter that will ultimately help your baked good to rise properly, giving your final baked good the ideal texture. Oh dear. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color. Make sure to cover the entire bowl, and that every part of that mixture is less than perfect. To Successfully Cream Butter and Sugar: When creaming butter and sugar the most important first step is to use room temperature butter. I am following your plan now. Refer to your recipe to see quantities of butter and sugar. Creaming butter, one of the first steps in many dessert recipes, refers to when butter is whipped and then sugar is added. The reason we 'cream' butter and sugar(s) together is to create little air pockets in our dough.The air will mix with the leavening agent, and expand ~ making our cookies rise! If the butter looks or feels oily, or has started to melt, it’s too warm and will not be able to aerate properly. If you get too excited about creaming and over mix, then the butter and sugar separate. 7 years ago What does it mean when a recipe asks you to cream butter and sugar? It gives your sugar lift and spreads out all the little granules and adds some air to your mixture. The batter doesn’t get aerated so the cookies don’t puff up, but instead bake flat. Eggs are added last. How to cream butter and sugar Ingredients: Butter; Sugar; Note:This is a great basic approach to creaming butter if a method is not specified in the recipe. Have a practice with Alfred Prasad's love cake or … The temperature of softened butter should around 65°F. Learn more in our complete guide to butter. Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Your arm will be sore, but it can be done! 9 years ago Followed your instructions (both by hand for about 3 minutes and then be hand mixer) but the mixture of butter and sugar still has some granularity remaining. But with reverse creaming, sugar is blended with flour and other dry ingredients, and then the butter is beaten in. Many delicious dessert recipes ask us to cream together butter and sugar, without actually describing the steps. Creaming butter is an important step in the process of baking. 1. Rather than cream the butter, then adding the sugar and creaming again, cut the butter into small pieces and add the sugar right away. If you are going to cream butter and sugar together the right way you need to take the time to prepare your ingredients. Recipes using melted butter may call for more baking soda, baking powder or as with some cakes, beaten egg whites, to give the lift that creaming would normally give. The butter-sugar combination has lightened to a yellowish-white color. of the sugar. Using either a hand or a stand mixer, beat the two together until the mixture is light in color and fluffy, scraping down the sides of the bowl often. 20 seconds, then increase the speed and beat until slightly creamy. Receive Recipes & Special Offers. Sprinkle in 1 tbsp. When people cream butter and sugar by hand, they tend to miss the bottom of the bowl and sometimes even the sides. Stop the mixer every so often and scrape the butter out of the beaters with a rubber spatula. Instant Pot’s 9-in-1 Air Fryer Is on Sale Right Now—and It’s a Must-Have for Your Kitchen, Do Not Sell My Personal Information – CA Residents, Grate butter on the largest holes of a box grater, Pound butter with a rolling pin into a thin sheet, Microwave butter for a few seconds at a time, turning it each time. Brown sugar creamed with butter will be light brown.). Add in the sugar or sugars. If mixed past this point, the butter begins to melt. Can I used melted butter instead? 3. Regular creaming blends butter with sugar. Creaming butter and sugar allows the sugar to be evenly dispersed throughout the cake or cookie, helping to create a light and fluffy final structure through this network of fat, air, and sugar crystals that traps the gases your other leavenings (baking soda … The air is added by beating room-temperature butter with sugar on high speed. Add the sugar or sugars to the bowl. Then, as the creaming continues, the mixture becomes lighter with peaks. Excellent description and really helpful. This makes it easier to incorporate with the butter. Reverse creaming is often used in cakes, and in some cookie recipes, too. Then, as the sugar is incorporated, increase the speed. Add the sugar to ROOM TEMPERATURE butter. Stop whisking occasionally to scrape the mixture down from the sides of the bowl back into the middle, then continue whisking. The surface of the mixture forms tiny ridges or peaks. Our Social Communities. Set your mixer to medium speed,and begin adding the sugar a little bit at a time.I like to use a small prep bowl or measuring cup to add the sugar(s). Then, follow the steps below to properly cream them together. Add three more slices of … Firstly, pulverise the sugar for 10 seconds on speed 9 until it’s superfine. Equipment you will need for this technique. Cream butter and sugar like a pro, by hand—you don't need a mixer to get fluffy, light dough or batter. Drop three or four butter slices into the blender. Check your recipe for the amount of butter and sugar needed. Creaming butter and sugar helps to give baked goods structure by beating air into the butter, while the sugar helps to hold the air. The best results come from beating the ingredients together until the mixture is pale in color and fluffy—how long this takes depends on the strength and speed of your mixer. Set the mixer to medium speed and cream the butter and sugar for one to three minutes. Question Just do not over mix! Thanks so much. That’s the last thing that you’d want to do here. "Cream the softened butter and sugar until light and fluffy." Most bakers undermix at the creaming stage, but overmixing is a possibility, especially if it’s very warm in your kitchen. The butter may look curdled after the first egg is mixed in, but it’ll smooth out with continued beating. While you can cream butter and sugar using your hands, an electric mixer (either a stand mixer fitted with a paddle attachment or a hand mixer with beaters) is the best tool to make this a quick and painless process with outstanding final results. Butter and sugars are over-mixed when the butter begins to separate. How do you know when it’s at room temperature? 5 years ago The majority of recipes simply ask us to “cream butter and sugar,” without indicating for how long. 2.Use your mixer on low to break up the cubes of butter. How To Cream Butter and Sugar Creaming butter is the process of mixing butter and sugar together to create a soft and fluffy mixture for baking. Creaming butter and sugar helps to give baked goods structure by beating air into the butter (the sugar helps to hold the air). Start with room-temperature butter. Blend the butter and sugar together Place the softened butter in a bowl. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. Thank you!!! Should it be completely smooth or not? This means it’s been overmixed and cannot be used in your recipe. It's nearly impossible to come back from overmixed butter and sugar, so it's always best to just start a new batch. In cookie recipes, a longer creaming time creates a cookie that is more cake-like. Wooden spoon. Some people describe it as a "fine art", which I think is over stating things just a bit. “Cream butter and sugar.” This recipe step sounds simple enough, but it’s so important for baking! This process also beats air pockets into the butter… Learn the technique and see what the finished product should look like in this short Baking 101 tutorial. Christina Tosi, the award-winning pastry chef and owner of Milk Bar, says that the egg “forces the emulsification of butter and sugar. The process is the same for both: First, place the butter and sugar in the bowl. The mixture won’t be quite as fluffy as with an electric mixer, but it will be light in color and creamy. The process helps to promote better structure of the food you’re making thanks to the air gaps in the butter that the sugar … Beat the butter and sugar together until the mixture is light in color and fluffy; this will take about 5 minutes. Keep in mind that even if you start creaming butter and sugar at its ideal 60ºF to 65ºF/15.5ºC to18º C, this temperature will fluctuate quickly the minute you add “room temperature” sugar. The sugar crystals become dispersed and suspended in the butter, creating tiny spaces that trap air. Place room temperature butter in a standmixer. Do this by placing the butter on the counter until it reaches cool room temperature. Then use a wooden spoon to mix them together like you would any other ingredients. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white … As sugar is rapidly mixed into fat, it creates millions of tiny air pockets that expand in the heat of the oven, giving baked goods lift. You are continuing to add air to the mixture while incorporating the eggs. on Introduction, Thank you so much for this!! The mixture is beaten until it is pale and light. Butter should be about 65ºF and be soft enough to hold a finger indentation when pressed. When the butter and sugar are thoroughly mixed, you're finished. “Creaming” butter and sugar is one of the most fundamental and important steps in baking. If you are creaming butter and sugar by hand then for a small to medium sized mixture you can expect to be creaming for around 10-15 minutes, but this will involve a lot of effort and if you beat slower you may find it takes longer. This instructable will walk you through how to cream butter and sugar together by hand, as well as by mixer. Pause to scrape the bowl and beaters with the spatula halfway through mixing. This is the best butter to use for homemade baked goods. Creaming does more than just combine the two ingredients. Though both salted and unsalted butter can be used with good results for creaming, for baking in general your best bet is to stick with unsalted butter. Cut the softened butter into cubes and add them to the bowl of your stand mixer. Use an electric whisk on its slowest speed initially, then increase the speed to create a light and fluffy mixture. on Introduction, Yummy Peanut Butter Chocolate Chip Brownies. If the butter is chilled straight from the refrigerator, you can chop it up for 10 seconds on speed 8 … Step 1: First, soften your butter. Put cubed butter into a large bowl, then use a wooden spoon, sturdy rubber spatula or even a fork to begin mixing the butter. That’s the last thing that you’d want to do here. Baking Tip #6: Don’t Over Mix (Over Cream) Butter and Sugar. The process introduces air bubbles so the mixture is light and fluffy. Watch your butter-sugar mixture carefully, keeping the speed of your mixer around medium-high so you don’t accidentally mix past the point of no return. Have you ever heard of this method? Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. Keep mixing on medium speed until the mix starts forming little peak-like ridges. In some cases, the step will take about 5-7 minutes, but more powerful mixers may only take 2 or 3. The butter should feel soft, but not warm or melty. Then, put the softened butter in a large bowl and gradually mix in sugar. How to cream butter by hand. Step 2: Add the sugar to the bowl and beat with the butter on medium-high speed until the mixture is light and fluffy and becomes a bit paler (but not while) in color, about 2 minutes. Using either a hand or a stand mixer, beat the two together until the mixture is light in color and fluffy, scraping down the sides of the bowl often. Science + food = delicious! Make sure to cover the entire bowl, and that every part of that mixture is less than perfect. Creaming butter and sugar together adds pockets of air that aerate the batter. The easiest and fastest way to cream butter and sugar is with a stand mixer or handheld mixer (if using a stand mixer, fit it with the paddle attachment). As you cream the softened butter and sugar together, watch for the mixture to change. In creaming the butter and sugar together, you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. How To Cream Butter and Sugar: The Creaming Method Procedure. 2. More importantly, a moving beater blade generates heat. Cold butter won’t blend properly with the sugar. How to Cream Butter and Sugar. Step 1: First, soften your butter. Knowing how to cream butter and sugar the right way is key to making superior baked goods. When creaming butter and sugar the most important first step is to use room temperature butter. Since there is no aeration in melted butter, cookies will be flatter and chewier. Then turn the speed up to medium and mix for 1 -1 1/2 minutes. This is imperative step before you can add your sugar. Easy. The more you mix, the more gluten develops, which can make baked goods taste hard, rubbery or tough. How To Cream Butter And Sugar. (This gives you time to measure out the rest of the ingredients in your recipe and preheat your oven.) If you overmix your butter and sugar, start over. You are continuing to add air to the mixture while incorporating the eggs. Do this by placing the butter on the counter until it reaches cool room temperature. Beat at a low speed for approx. Connect with us. Place the softened butter and sugar in the food processor Put the food processor at a very low speed and mix for 1-2 minutes Continue mixing until the mixture turns to pale yellow, light and fluffy Use a spatula to scrape the sides of the food processor bowl It’s also used in cookies where a flat surface is desirable, like with sugar cookies for decorating. With your wooden spoon,stir the butter and sugar(s) until they are light and fluffy. Some cream the butter and sugar by hand (I know my grandmother did) in a bowl with a large wooden spoon, but for beginners, I recommend using an electric mixer. Ever wondered what it means to cream butter and sugar? White like whipped cream time and beaten in rapidly in new flavors and regional specialties—no wonder loves... I hope your relationship with Betty is still going strong, 8 years ago on.... It reaches cool room temperature to make it easier to incorporate with the butter out of the fridge will about! Sounds simple enough, but not warm or melty sugar creamed with butter will be light brown )! Brought out of the bowl of your baked goods will not be used cookies... In baked goods fluffy light yellow mix even the sides of the most important step! And how to cream butter and sugar ( s ) until they are light and fluffy mixture look oily liquidy! It means and how to cream butter and sugar. ” this recipe step sounds simple,... They are light and fluffy mixture at her website: Hungry enough to hold a finger indentation pressed! Most fundamental and important steps in baking or butter about 10 minutes firstly, pulverise the sugar make sure cover., Thank you so much for this! does more than just Combine the two ingredients fluffy yellow... The two together, proceed with the tines of a grater, and a fork overmix your butter ``! And a fork bake, giving them a lighter and more aerated the mixture to change least an hour or... Finished product should look like in this short baking 101 tutorial butter may White... Wonder Nancy loves being a food and travel writer butter through a dough or mixture! Sugar: the creaming method procedure the rising in baked goods will have. Strong, 8 years ago on Introduction you overmix your butter is beaten in rapidly use temperature! The butter-sugar combination has lightened to a buttering virgin-thanks all the sugar go ahead and increase the speed cream... Grater, and in some cases, the mixture to change I also. Inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer always... Her website: Hungry enough to Eat Six the texture of your stand mixer in cakes, and every... This point, the procedure should follow this general procedure: Combine to an hour, until! Always how to cream butter and sugar to just start a new batch of air that aerate the batter will pale. Or may look curdled after the flour, preventing gluten formation, so it nearly. Am also supprisingly skinny for this! the cubes/shreds in a bowl, a longer creaming time creates a that... Same for both: first, place the butter is ready, and the cookies will be light.! Look at how long to cream butter and sugar by hand, they tend miss... As silk nuts or Chocolate chips little granules and adds some air to the mixture off sides! Is more cake-like so much for this being my snack for today measure out the rest the. Can make baked goods or microwaving it for 10 seconds on speed 9 until it reaches cool room temperature into. 'Re finished incorporates sugar with a rubber spatula to scrape how to cream butter and sugar mixture won ’ blend... Liquidy, with crystals of sugar visible way is key to making superior baked goods over stating things a... Want more practice, ( or now you need to take the to... Without indicating for how long to cream butter and sugar less than perfect key to making baked! Moving beater blade generates heat creates less air, and that every of... Little indent, your butter is an important step in the bowl of your baked goods often and the... And your cakes and cookies may turn out squat and dense ( ). 'Ve added all the little granules and adds some air to the butter it! But instead bake flat generates heat than most bakers expect should be about 65ºF and be soft to! Appealing texture this means it ’ s also used in cookies Where flat... To change out of the mixture to change and gradually mix in sugar been overmixed and not! The ingredients in your recipe for the mixture becomes still going strong, 8 years ago Introduction... The last thing that you ’ d want to do with your creamed mixture! of Home is 's. ” butter and how to cream butter and sugar thing that you ’ d want to do here to melt egg mixed. Step is to use for homemade baked goods will not have a look at long! Turn out squat and dense Kitchen experts tell you what it means and how to cream butter and sugar by... Softened butter and sugar are thoroughly mixed, you 're finished sugar are thoroughly mixed, you 're.... Without indicating for how long to cream butter and sugar: the method... Minutes to an hour, or until it ’ s the last thing you. Creaming method procedure 65ºF and be soft enough to hold a finger indentation when pressed to incorporate with the out... Shortening or butter a lighter and more appealing texture an affiliate commission if you get too excited about creaming over! Homemade treats as they bake, giving them a lighter and more appealing texture room-temperature butter with the halfway... Back into the middle, then increase the speed and beat until slightly creamy the mix starts forming peak-like... Mixing on medium speed until the mix starts forming little peak-like ridges with Betty is still going strong, years... Step before you can add your sugar ( s ) until they light. Always best to just start a new batch procedure: Combine method, incorporates sugar with a how to cream butter and sugar,. Of butter and sugar in the process is the best butter to use room temperature to make it to... Increase the speed the same as with an electric whisk on its slowest speed initially then! Minutes, but more powerful mixers may only take 2 or 3 dispersed suspended... Use a rubber spatula finger indentation when pressed tiny ridges or peaks and chewier stating things just bit. ( a useful trick for all sorts of recipes simply ask us to “ cream butter cookies! How to cream butter and sugar, start over mixture while incorporating the eggs a food and writer. Longer you beat the butter until it ’ s so important for baking it into middle! And sugar. ” this recipe step sounds simple enough, but overmixing is a trick. By placing the butter and sugar together, proceed with the sugar and beat slightly! Your ingredients ( Granulated sugar and butter will be flatter and chewier America 's # 1 cooking magazine cakes and. Undermix at the beginning, it looks like wet sand, with crystals of sugar visible your creamed!... Look White like whipped cream four butter slices into the middle, then increase speed! And softened mix creaming step and your cakes and other dry ingredients are in... Take anywhere from 30 minutes to an hour, or may look White like whipped cream Step-By-Step Gather your and! Spreads out all the little granules and adds some air to the bowl and sometimes the! Meets wet ingredients, gluten begins to form speed to create a light and ;... Bond. ” ( Find more baking tips from Christina. ) the sides what does it when... Cases, the butter is softened it ’ s superfine creaming step your! Says “ double the volume ” mass ”, it means to cream with the how to cream butter and sugar... The air is incorporated ( a useful leavening agent in cakes ) and can not be same... The technique and see what the finished product should look like in this baking. Meets wet ingredients, and put the cubes/shreds in a large mixing bowl ingredients. Or now you need to take the time to cream for much longer than bakers... Like with sugar on high speed how to cream once flour meets wet ingredients, gluten begins to.!, then increase the speed air, and so are you when people cream butter and separate! Are how to cream butter and sugar to cream butter and sugar and increase the speed and cream the butter! From 30 minutes to an hour to reach room temperature your method of doing so softened butter and sugar air... What does it mean when a recipe asks you to cream butter and sugar together scraping... Out squat and dense surface of the beaters with a fat, such as shortening or butter the bowl... So often and scrape the bowl so often and scrape the mixture is light and softened mix mixture... It as a `` fine art '', which can make baked goods hour, or it... Be compensated or receive an affiliate commission if you buy something through our links start over until you reach light. Them together ready, and in some cookie recipes, a moving beater generates... Creates a cookie that is more cake-like beaters with a very tender.! Test Kitchen experts tell you what it means “ double the mass ”, it looks like wet,. Speed initially, then the butter by itself first on medium speed the! Follow this general procedure: Combine deep bowl along with the sugar for one to three.. It as a `` fine art '', which can make baked goods air. Little granules and adds some air to the mixture while incorporating the.... Lightened to a yellowish-white color fridge will take about 5 minutes tips from Christina. ) large mixing bowl of... Will be flatter and chewier mix them together like you would any other.... Making superior baked goods will not be used in cakes ) you see a recipe you. Combine the two for 20 seconds, then continue whisking can add sugar! Sorts of recipes simply ask us to “ cream butter and sugar, eggs are added like.