You're looking for uniform, fluffy texture and a slightly lighter color. Depending on how much butter and sugar you have, this could take anywhere from 2 to 5 minutes. Keep in mind that, unless you're somewhat of a bodybuilder, you won't get the same lift aka aeration in your baked goods that you might with a stand mixer. But does it really matter?
You've just creamed butter and sugar, appliance-free. And that's going to taste pretty darn great. If you're not sold at "thin apple slices and a walnut cinnamon-sugar streusel," then perhaps a moist, tender sour cream cake studded with chocolate chips will sell you. What's better in life than a warm tray of chocolate chip cookies straight out of the oven?
I'm hard-pressed to find anything. This recipe from author Phyllis Grant is a tried-and-true classic chocolate chip cookie with a few brilliant techniques. The trick to a crispy edge but gooey center?
Ignore them. Two kinds of ginger bring a fiery kick to this springy rhubarb buckle, and after making this, you may just want to add candied ginger to all crumb toppings from here on out. If it's not rhubarb season, substitute any fruit like apples in the fall or stone fruit in summer — just be sure to adjust the sugar accordingly to the sweetness of the fruit.
Lots of butter and a little shortening create tender, melt-in-your-mouth sugar cookies that have a more nuanced flavor than most thanks to vanilla seeds, nutmeg, and honey. Chocolate Cake with Tahini Buttercream Frosting. This layer cake is like the sophisticated older sibling to chocolate-peanut butter cake. Creaming simply means mixing your butter and sugar s together until well blended, leaving you with a fluffy light yellow mix.
Just do not over mix! Butter and sugars are over-mixed when the butter begins to separate. The reason we 'cream' butter and sugar s together is to create little air pockets in our dough. This instructable will walk you through how to cream butter and sugar together by hand, as well as by mixer.
Steps for using a mixer are in bold. Place the butter out on the counter for at least an hour, or until it becomes room temperature. This gives you time to measure out the rest of the ingredients in your recipe and preheat your oven. The butter should feel soft, but not warm or melty. Give it a poke! If your finger leaves a little indent, your butter is ready, and so are you.
Beat the butter with a wooden spoon until it is soft. Add your sugar s to the butter and gently mash it into the butter with the tines of a fork. With your wooden spoon,stir the butter and sugar s until they are light and fluffy. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. 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! This image may not be used by other entities without the express written consent of wikiHow, Inc. Allow the butter to reach 60 degrees Fahrenheit Cold butter does not blend well when mixed and will leave chunks of butter throughout the finished product. Once the butter reaches about 70 degrees Fahrenheit 21 degrees Celsius , it's too warm to retain much air, which can result in denser baked goods.
For best results, test the temperature using a digital thermometer. If you don't have one, you can test the butter by giving it a poke with your fingers; if the butter is soft as a ripe peach and your fingers easily leave an indentation, it's ready to use.
Place the butter back in the fridge for 5 to 10 minutes until it firms up a little. Grate the butter. Don't worry if you forget to take the butter out of the fridge in advance - all chefs forget from time to time. You can cheat by using a cheese grater to grate the hard butter into thin strips. The increased surface area will allow the butter to soften very quickly and you'll be ready to cream in no time.
Microwave the butter. If you're really in a rush, you can also cheat by warming the butter in the microwave. Be very careful with this though - if the butter melts, it will not cream properly and you will have to start again with new butter. To microwave: Cut the cold butter into even sized chunks this will ensure that they soften evenly , place the chunks in a microwave safe bowl and heat for no more than 10 seconds. Take the bowl out and check the butter - if it is still too hard, place it back in the microwave for 5 seconds at a time.
Part 2. Place the softened butter into a suitable mixing bowl. Beat the butter with a hand-held or stand mixer on a low speed, until it becomes soft and creamy. Start adding the sugar gradually. Add the sugar to the butter a little at a time. The purpose of adding it slowly is to allow you to work it into the butter so that it dissolves and doesn't leave lumps or granules of sugar in the mixture. As the sugar is beaten, it cuts through the butter, leaving bubbles of air behind. This aerates the mixture, allowing it to rise and giving the final product a light, fluffy texture.
Most recipes will call for caster or superfine sugar when creaming butter. This is because superfine sugar has the perfect consistency for creaming - it has enough of a surface area that it will adequately aerate the butter as it is beaten unlike powdered sugar , but it is fine enough that it will not give a coarse texture to cakes and cookies unlike granulated sugar.
Increase the speed of the mixer. Don't forget to scrape down the sides of the mixing bowl with a rubber spatula from time to time, to reincorporate any sugar or butter that has stuck to the sides. Also try to scrape out any mixture that has become trapped in the beaters.
Know when to stop mixing. As you continue to beat, the butter and sugar mixture will increase in volume and become increasingly lighter in color. When the sugar and butter has been perfectly creamed, it should be off-white in color and have almost doubled in volume. The texture should be thick and creamy - almost like mayonnaise. Be careful not the over-mix the butter and sugar.
Once the mixture is pale and creamy, and forms slight, soft peaks, you should stop beating. If you keep mixing, it will lose most of the air you worked in and the final product will not rise very well. As a guideline, your butter and sugar should be perfectly creamed in about six or seven minutes, when using a mixer. Use as required in your recipe. If you've creamed the butter and sugar well, the baking process should proceed smoothly. Part 3. Place your softened butter in a mixing bowl.
You can use any type of mixing bowl you like, however, some chefs recommend using a ceramic or stoneware bowl for creaming butter. These type of bowls have rougher surfaces which catch the butter and speed up the creaming process.
Start mixing the butter. Before you add the sugar to the bowl, you should cream the butter on its own first. This will make adding the sugar much easier later on.
Use a fork, wire whisk, spatula or wooden spoon to mush up the butter before you begin to mix. Like with the ceramic or stoneware bowl, it is believed that a wooden spoon will catch the butter more easily and speed up the creaming process. Gradually add the sugar. Little by little, incorporate the sugar into the butter, beating after each addition.
This will give the sugar a chance to dissolve and prevent it from flying out of the bowl as you mix. Continue beating the butter and sugar once all of the sugar has been added.
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