Comments on: How to Cream Butter and Sugar

By: Ceil

Ceil — Fri, 25 Apr 2025 13:43:57 +0000

If you need to stop and scrape down bowl why do you not like to use the paddle with the scraping sides?

By: Desiree

Desiree — Wed, 12 Feb 2025 17:27:20 +0000

How long should we mix the eggs in while using a stand mixer given that we properly creamed the butter and sugar? Is it possible to over cream the butter while mixing the eggs in?

By: Jessica

Jessica — Fri, 27 Dec 2024 19:21:42 +0000

I can’t seem to get my butter to look like the three-minute mark no matter how much I beat it! And my butter is the correct temperature. It kinda looks like mashed potatoes. Any thoughts?

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Mon, 16 Dec 2024 15:22:43 +0000

In reply to Wanda. Hi Wanda! It's tough for us to troubleshoot a recipe that isn't one we've created & tested ourselves, but I'm happy this article helped!

By: Wanda

Wanda — Sun, 15 Dec 2024 17:04:36 +0000

I found this article after a strange occurance where the recipe called for adding apple sauce with a teaspoon of baking soda in it, to be added. My butter/sugar mixture immediately separated. Why did that happen? Anyway, used your methods next and no problems what’s so ever. I also learned from you about using a lower speed and that my mixer is likelyntoo old and not mixing at proper speeds. Thanks so much for your article.

By: Patsy Roman

Patsy Roman — Sun, 01 Dec 2024 21:51:26 +0000

I like how through you are about creaming the butter and sugar. I have made almost all of your cookie recipes. I always get great complements. The creaming of the butter and sugar is always hard for me to decide if it is perfectly creamed. Your fluffy and my fluffy are probably different. Sometimes my cookies are flat and now I know why.
Thanks again for all your tips about baking cookies, cakes, pies, etc.
Patsy Roman

By: Becky

Becky — Sat, 23 Nov 2024 18:57:44 +0000

Wow! Fantastic info. Ty

By: Stephanie

Stephanie — Mon, 29 Apr 2024 13:25:32 +0000

Hi, I loved this article! It took a lot of failed cakes and cupcakes for me to get it right so I wish I had found this article earlier! There is one thing I learned when I used to use American made butter it was sometimes the color it needed to be before the creaming. I don’t know if anyone else has had the same experience but I figured asking about it couldn’t hurt! Thank you for posting this article!!

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 29 Jan 2024 16:50:55 +0000

In reply to GREGORY. Hi Gregory! Some recipes call for this for specific reasons, but most recipes don't require this. Since 'creaming' is using the abrasive edges of the sugar granules to pierce through the fat to create lots of tiny air bubbles in the butter, it's not typically needed for most cookie, cake, cupcake, etc recipes.

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 29 Jan 2024 16:47:46 +0000

In reply to GREGORY. Hi Gregory! As Tessa mentions in the article above, "Perfectly-creamed butter and sugar has lightened in color, and has peaks and valleys in its texture, giving it that ‘fluffy’ appearance. The sugar appears to be dissolved, but when you rub the mixture between your fingers you’ll still feel the sugar granules." I hope that helps :)