How to Cream Butter and Sugar (Video!)

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Scene: {Daybreak} Your kitchen. You’re preparing to bake.

Ready to bake!

You’ve cleaned off that old KitchenAid that you got as a gift. Because you’re You, you even turned it on to make sure that it still works after all this time.

You’ve checked the recipe *generally* to make sure that you have everything that you need.

You’ve gathered your ingredients and prepared your mise en place. Your oven is set, your pans are prepped, and you’re ready to be a TOTAL KITCHEN BOSS.

You’re feeling good. You’re ready to start.

“Cream butter and sugar until light and fluffy.”

**Record scratch. Freeze frame.**

Beloved, if you have no idea what that means, you’re in the right place today. In this post, we are getting to the nitty gritty of what it truly means to cream butter and sugar using a stand mixer. This term appears constantly in baking recipes, and it’s confusing for so many people.

Creaming butter and sugar is also critical to the success of a recipe, so it’s super important that you get on the good foot with this technique. Otherwise, you can set yourself up to fail before you even start.

Let’s go!

In this Post:

TL;DR: I’m Just Here for the Video

For those of you who are visual learners (or if you’re just in the mood to dance), I cover this subject very briefly in this two-minute video. Feel free to take a look and then come back here to fill in your learning!

For even more specifics, Family, keep reading!

What Does it Mean to Cream Butter and Sugar and Why is it Necessary?

Creaming is simply the act of combining granulated sugar and fat (usually butter, but sometimes cream cheese, shortening, or a mixture of fats) until the mixture is lighter in color, increases in volume, and the granulated sugar crystals are not as grainy. A finished creamed butter should look cloud-like and should feel silky, luscious, and ever so slightly grainy.

As I just mentioned, there are several different types of fat that you can use for creaming. In this post, I’ll discuss butter, but this creaming method can be used interchangeably for each type of fat.

This process is hugely important for baking recipes. You see, when you cream butter and sugar together, you’re manually whipping air into your baked goods. This air works with your leavening to create rise!

If your cakes have a tendency not to rise, dear reader, read on! Proper creaming changes everything and it’s the first recommendation that I make when someone comes to me with this specific problem.

Ingredient Rules

First, and this can’t be overstated: PLEASE DON’T USE COLD FAT. In order for maximum creaming effectiveness, the butter needs to be truly soft. Cold butter won’t combine well with granulated sugar, the sugar won’t blend at all, you will tax your mixer, and you will never arrive at the Texture Town destination that you seek.

You should be able to make an indention in your butter with the side a spatula or your finger.

To soften butter, the best method is to put it on your countertop…and leave it there. How long you leave it there depends on a couple of factors: 1) the room temperature (my kitchen is usually between 72°F and 75°F), 2) the butterfat content of your butter (I typically use Kerrygold or Finlandia); and 3) the size of the butter that you’re working with (I always cube my butter before letting it sit on the countertop to help it soften even faster).

Room temp matters for obvious reasons; the higher the temperature of your kitchen, the faster the melt and the quicker you can get to the fun part. The butterfat content matters because higher butterfat butters will melt faster than lower-butterfat butters. For more on this, check out my post on butter! The size of the butter plays into this as well; the smaller the chunks, the faster it starts to melt.

Under the conditions that I described above, I’m usually ready to get baking in about 45 minutes to an hour (the cubing really moves things along). For low butterfat butters, unless your kitchen is very warm, I would not recommend moving onto the next phase for at least 90 minutes or more.

In order to get baking, you should be able to press a butter knife or the tip of your finger into the butter and make a good indention.

While it might be tempting to speed up this process in a microwave, it’s highly ill-advised because the butter will likely soften unevenly, with some spots that are properly softened and other spots completely melted.

The next thing to consider about your ingredients is that you cannot use confectioner’s sugar for this task. You need the solid sugar granules to create air pockets in the butter and to increase the volume of your butter. Confectioner’s sugar, with the consistency of powder, cannot do this. It’s a good start for buttercream though!

Finally, while some recipes will tell you to “mix on high speed”, that’s truly unnecessary. In a KitchenAid stand mixer with properly prepped ingredients, you’ll have a great creamed butter in 3-5 minutes on medium speed (somewhere between speeds 4 and 5). Don’t tax your mixer for butter and sugar! Save that for the double pizza dough recipes!

Tools Needed

There are three different methods for creaming butter, and they each require different tools:

  • The Stand Mixer Method: You’ll need a stand mixer, the mixing bowl for that mixer (they lock into place so it’s important to have the bowl that’s meant for that specific mixer), your ingredients, and a rubber spatula.
  • The Hand Mixer Method: You’ll need a hand mixer, a mixing bowl, your ingredients, and a rubber spatula.
  • Mixing by Hand: You’ll need a wooden spoon, a fork, a mixing bowl, your ingredients, and, you guessed it, a rubber spatula.

In this specific post, we’ll cover creaming butter and sugar using a stand mixer. The others shall follow shortly!

Technique for Creaming Butter

Once your butter is nice and soft, you’re ready to go. Start by adding just the butter to your stand mixer’s bowl and mix on low/medium speed (between speeds 2-3) for about two minutes. I find that this helps the butter get to a consistent temperature and texture throughout, and makes for a better finished product.

Next, with your mixer on low speed, slowly add the sugar. At this stage, the mixture will have the look and feel of wet sand.

Great. Now I want to go to the beach.

Once the sugar is completely added, you can gradually increase your speed until you reach a medium speed (between speeds 4 & 5 on your mixer). At about the 1-2 minute mark, use your rubber spatula to get all in that bowl and scrape the whole thing. I mean it! Everything! Scrape the mixture off the rim, sides and bottom of the bowl and send it all back to the action.

At this point, the mixture will be a tiny bit smoother and a tiny bit lighter in color. You’re not done yet.

Turn the mixer back on medium speed and let it go for another 1-2 minutes. If you watch the butter and sugar at this stage, you can actually see it start to loosen, grow in volume, and get noticeably lighter in color.

Yes. I have done this.

You’ll notice that it looks like there’s much more of it in the bowl; this isn’t true! You’re still working with the same amount, but this is aeration happening before your very eyes. And it’s amazingly cool.

Stop the mixer and scrape down the sides of the bowl. Time to check your work with your rubber spatula.

The Finished Product!

Your finished, creamed butter should be roughly two shades lighter than the butter that you started with, and it should be at least 3-5 times the volume of what you started with. Also, texture-wise, you’ll notice that the grains of sugar aren’t as hard and pronounced as they once were. That’s because they’ve started to dissolve during this process!

The completed, creamed butter should look kind of like this:

If you’re here, great! Time to give your mixing bowl one last good scrape and move on the “incorporating your eggs” part of the festivities. If not, don’t worry. Mix on low/medium speed for one-minute intervals until you’re there. You don’t want to go too long because you could actually end up over-creaming your butter and NOBODY WANTS THAT.

Just FYI: over-creamed butter is white, grainy, and greasy. This makes a good spread for toast or bagels, but it won’t do its job in your baked goods.


I hope you enjoy this tutorial and that it’s helpful for you on your baking journey. Remember, you’ll get better with practice so keep on baking! You’ll develop a feel for all of it, including creaming butter and sugar.

Got any lingering questions? Leave them in the comments section below!

Until next time. — Shani ❤️

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How to Scale Recipes Like a Professional

Home » Featured Recipes » baking essentials

Hello BwB Family! Today we’re getting into a more intermediate baking technique. If you’ve read the food scale post and the post about how to measure ingredients, you’re more than ready!

In this post, we’re talking about scaling recipes. Scaling a recipe simply means that you are adjusting the recipe to make more or less than the recipe originally intended. Here, we will mainly discuss scaling recipes up to increase the yield, but there are some great tips for scaling recipes down as well!

Need six dozen cookies for a school bake sale and your chocolate chip cookie recipe only makes two dozen? You’ll scale your recipe up.

Want to make six cupcakes for you and your partner but your recipe yields eighteen? You’ll scale the recipe down.

With the right tools and a little patience, you’ll be scaling recipes like a pro in no time!

Let’s go!

In this Post:

Excited? Me too!

Why Scale a Recipe?

There are LOTS of real-world uses for this baking knowledge. Let’s talk about why I scale recipes in my kitchen.

First, for my custom bakery, I often have to scale recipes to make more than the original yield. For example, I have one red velvet cake recipe and I can make a one-tier cake or a four tier cake with that recipe. For those of you with aspirations of starting your own bakery in the future, the ability to scale recipes will be extremely useful for you.

Next, when I have large family gatherings (pre-COVID Y’all 😳), I have to scale cookie recipes to keep up with the demand and I STILL fail every time. They disappear right from the cooling rack. I still bake massive cookie quantities to keep my skills sharp for the holidays.

And who among us hasn’t received the request for Teacher Appreciation Day muffins the night before (or the morning of)? This skill is extremely useful in that situation.

It’s also useful for small batch baking! If you only need a dozen, there’s no need to waste ingredients making two dozen. For people working with mini stand mixers, it’s sometimes necessary to scale down recipes in order to ensure proper mixing. I’ll explain more in the section entitled “Check your Volume”, below.

Tools Needed to Scale a Recipe

There are really only four things that you need in order to scale a recipe:

1. A Good Recipe (preferably written in Metric units).

If a recipe as written is a winner, then it should be a winner when it’s scaled! Metric units are smaller than Imperial units, which means that recipe proportions are much more exact in Metric measurements. Since ingredient proportions are crucial (not an overstatement) in baking, it’s best to work with the most exact measurement units available when you’re changing ingredient amounts. That’s Metric!

2. A Digital Kitchen Scale.

Family, I beg of you. If you’ve said “I need to get a digital kitchen scale” since you’ve started reading this blog, and you haven’t done it yet, please do it now.

Photo Credit: Begin with Butter.

A digital kitchen scale will instantly make you more confident and consistent in your baking. And frankly, a digital kitchen scale is the only way to be able to accurately and confidently scale recipes, since using volume measurements will almost always lead to inconsistent and unintended results. This is true for the original yield of any recipe, but it is even more true for a scaled recipe.

3. Correctly Sized Bowls, Cake Pans, Etc.

Take a good, hard look at that pretty stand mixer on the corner of your countertop. The mixing bowl on that thing has a limit to how much it can hold. One of the many ways that scaling can go wrong is if your mixing bowls cannot accommodate the amount of batter or dough that you are trying to to make. This is particularly important when you’re scaling recipes up (to make more than the original recipe amount). I’ve made this mistake plenty of times, and it’s extremely frustrating.

The point is that there is a limit to how much you can scale recipes up or down, and some of it depends on how large your equipment is. While that sounds slightly inappropriate, it is very true.

4. A Pencil and a Calculator.

Friends, this is a package deal. You see, in order to properly scale a recipe, you need to sit down before you take out ingredients and do the math. I mean, write down on paper exactly how much of each ingredient you need in your scaled recipe, and whether you need to make any adjustments to the procedures of the recipe because of the increased or decreased ingredient amounts.

This few minutes will get your mind right for the bake.

First Step: Math Class

We’re onto the nitty gritty of scaling recipes. Let’s talk about the steps. I’ll use a snickerdoodle cookie recipe that yields two dozen as my reference point here, since those are my favorites and I could frankly talk about those all day.

First, look at the original yield amount of the recipe (in our example, two dozen). Figure out whether the recipe, as written, will suit your needs. In other words, before you even go down this road, it’s best to figure out if you truly need to go down this road. Is there another snickerdoodle recipe that you like that will get you the number of cookies that you need? Or is this recipe your one true snickerdoodle love? If so, and if the recipe as written doesn’t meet your needs, then read on!

Second, figure out exactly how much more (or less) you need proportionally. If the original two dozen in this recipe is not sufficient, and if you know that you need six dozen, then you know that you need to increase the recipe by three times. If the original two dozen in this recipe is too many, and you only want to make eighteen cookies, then you know that you need to decrease the recipe by 25 percent. In the first example, that means that every ingredient in the recipe needs to be multiplied by three. In the second example, that means that every ingredient in the recipe needs to be multiplied by .75.

*Note: Don’t forget to check out the “General Rules for Scaling” section, below. At a certain point, scaling recipes is not advisable. I’ll tell you more about that in that section!*

The last step is to do the math! Literally! I mostly write my scaled recipe amounts right on the original recipe, but a clean sheet of paper works just as well for this task.

My Dad used to always get on my case about double checking my math homework. Same energy here. I catch many math mistakes this way when I’m scaling. I’d rather catch them beforehand than after my cake falls in the center.

Next: onto the mixing!

Check Your Volume!

This has absolutely nothing to do with the volume of your music. Turn UP and have a blast! I firmly believe that you have to be in the right, fun mindset in order for anything to turn out properly anyway.

When I say check your volume, I mean to check the volume of your mixing bowls and bakeware. I covered volume in detail in my post about how to measure ingredients, but to refresh: volume is the amount of space that something takes in a container.

So, in this context, volume means the amount of space that a batter or dough take up in a mixing bowl, or the amount of finished batter in your cake pans and muffin pans. This is particularly important for those of you who are scaling recipes up. That extra batter or dough has to go somewhere and you don’t want that somewhere to be all over your countertop or the bottom of your oven.

Photo by Toa Heftiba on Unsplash

This photo, while beautiful, is an excellent example of “right-sizing” a mixing bowl. At first glance, you’d think that the bowl was too larage for the job. But using this larger bowl gives the artist (yes, bakers are artists) an opportunity to properly mix the dough without risking overspill. This bowl will also give this dough the opporutnity to rise!

My Rules for Mixing Bowls

Mixing bowls come in tons of sizes. In my own kitchen, I have mostly 5-quart bowls for my stand mixer, but I have bowls from 2-cups to 8-quarts. If I’m using my stand mixer, my rule of thumb about scaling a recipe up is that I will scale up to the point where my bowl is 75% full with cake/cupcake/muffin batter, and no more than 50-60% full with cookie or bread dough. If I’m using a hand mixer, a wooden spoon, or a Danish dough hook, my very-unscientific-method is to use the bowl that I think is too ridiculously big for the task.

Photo Credit: Begin with Butter

The reasons for this are three-fold:

  • As a recipe comes together (particularly one that uses the creaming method), it increases in volume. Making sure that there’s extra empty space at the top of my bowl helps to contain ingredients and avoid splatter;
  • With too much batter or dough in a mixing bowl, you cannot properly mix the ingredients. So you’ll inevitably end up with unmixed butter and sugar in your cake batter or raw, unmixed flour in your bread or cookie dough. This is because every bowl and mixer has a limit for how much batter or dough it can handle. If you exceed that amount, then it becomes impossible to properly mix whatever you’re making; and
  • Too much batter or dough in your mixing bowl will tax your mixer motor. Whether that mixer is a stand mixer, a hand mixer, or your arm, there’s a limit to how much you can expect of the motor. I learned this lesson the very hard way with a KitchenAid stand mixer and cried for DAYS.

There are a few different ways to figure out how much volume your mixing bowl can handle. The first (and easiest) is to check the manual! For stand mixers, you’ll often find the actual volume maximums for a specific mixer model right there!

For example, for KitchenAid in particular, you’ll see how many dozens of cookies a stand mixer can handle, as well as the maximum number of cups/grams of flour each model can handle. This is a great resource because it comes directly from the manufacturer’s testing, and you can rely on those volume measurements when you’re trying to see if your scaled cookie dough will work in your mixer.

Another way to control the volume amount of a batter or dough is to set an absolute cutoff for how much flour you’re willing to put into a specifically-sized mixing bowl. For example, in my 5-quart stand mixer bowl, I’ve established that any recipe involving more than seven cups of all-purpose flour (896 grams) is a no-go. And, honestly, after multiple experiences of wearing flour, I tend not to go above that amount anyway for a single batch.

Photo Credit: Begin with Butter

The way to figure out your personal volume limits is to practice! The best bakers are those who can have fun with themselves.

Sometimes, messes will be made. For example, I learned after many tries that I cannot double my lemon pound cake recipe in my stand mixer, even though on paper I should easily be able to do so. Despite the fact that the doubled recipe only calls for six cups (768 grams) of flour, all of the other volume-boosting ingredients (creamed butter and sugar, eggs, baking soda) puff that batter up like the Stay Puft Marshmallow Man and I ALWAYS end up removing it from the stand mixer and finishing it by hand. I learned this by practicing!

My Rules for Bakeware

I’m having a vivid memory of oven overspill from overfilled cake pans. ::shudders:: THE HORROR, Y’ALL…

If you scale a recipe up, it’s very important that you have enough bakeware on hand to handle the additional load. This is particularly important for cake, cupcake and muffin batters. Because the leavening will cause the cake to rise in the oven, it’s still important that the pan only be filled about halfway. So, you need more pans!

Wilton has a super helpful guide for figuring out how many cups of batter can fit into a specific-sized pan. You can find it here! For the ambitious among us, then, the question becomes: do you have enough oven space for all this cake?

General Rules for Scaling

The temptation to scale recipes can be overwhelming. I get it. Why make a two tier cake when you can make four? Why make two dozen cookies when you can make nine? But in addition to the volume issues that could arise (as well as the burned-out mixer motors), here are some other rules of thumb that I’ve developed over the years:

  • It is almost always okay to double a baking recipe. I’ve done this with a number of recipes, with nearly 100% success. You can even sometimes triple a recipe (I usually only do this with cupcake and cookie recipes, but there is one pizza dough recipe that this works for as well–all other bread recipes are a NO). But I draw the line there. Though on paper it should work, quadrupling a recipe is usually fraught with leavening issues that will impact the taste and texture of your finished product. If you need a recipe that produces huge batches, and if your recipe doesn’t yield what you need, it’s best to find another recipe. If you find yourself making huge batches all the time, my all-time-favorite resource is The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg. The recipes in that book are scaled for bakery production. You will not encounter leavening issues there and you’ll find professional techniques that will only enhance your baking!
  • The same logic goes for reducing a baking recipe. It’s almost always safe to halve a recipe; you can even usually cut it by 2/3rds. However, once you get the the point where you’re trying to quarter a recipe, it’s pretty much guaranteed that the leavening won’t be enough. Time to find another small batch recipe!
  • I recommend scaling a recipe that you’re already familiar with. If you’ve made it successfully before you scale it, you’ll know exactly what you’re expecting in the finished recipe; if something goes wrong, you’ll be more likely to pinpoint the error. I know that this is not always possible though!
  • You don’t always need to scale a recipe! It is safer (though more time consuming) to bake in batches. So, instead of doubling a recipe, you can always make the recipe once, then clean your workspace and make it again!
  • Scaling a recipe might impact bake time of your baked goods. Check this Wilton chart to see general guidance on recommended bake times, especially if you change the size of your baking pans when you’re scaling.

Go forth and scale! Most importantly, have fun and don’t take yourself too seriously. Baking is a path to discovery, and there will be bumps along the way.

As a visual, I’m including a gallery of recipes I’ve scaled recently! Please enjoy and I’ll see you next time!

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What Baking Pans Do I Need to Start My Baking Journey?

Home » Featured Recipes » baking essentials

Family, you don’t need a lot of equipment to get started as a baker.

One thing you definitely need, though, is some baking pans. Because you can’t bake bread in your hands.

Today, we’re talking about different kinds of baking pans that I use in my kitchen (hint: I LOVE a multipurpose pan), and my recommendations for pans that are the best if you’re just getting started. Because the goal isn’t to go broke on equipment (save your money for great ingredients), but to get great equipment at a reasonable price that does a fantastic job.

I’m excited! Let’s go.

In this Post (It’s…A Lot):

Basics about Baking Pans

Okay here’s the deal: there are a lot of bakeware companies and lot of baking pans out here. I get it. Over the course of my baking life, I’ve purchased so-called “starter” bakeware and high-end bakeware. I still have a good mix of both in my kitchen and use them interchangeably.

I’ve found a few universal rules that I use when I’m looking for a new pan. Here they are!

  • I sometimes prefer light-colored baking pans over dark colored baking pans. This is because light-colored pans reflect more heat away from your food, thus leaving the edges of your completed baked goods lighter in color (or less caramelized). While light-colored pans clearly still get super hot in a 350° oven, they don’t get as hot as dark pans, which means that they’re more forgiving when it comes to browning and burning food. I have both and I’ll explain why when I talk about each kind of pan.
  • I love a high-walled pan (unless I’m using a sheet pan). With high-walled pans, you’re more likely to be able to use that pan for multiple purposes. High walls also help shape beautiful dinner rolls and stop oven spills. Because, Friends, there’s nothing less fun in the kitchen than having to run your oven’s auto cleaning function because a cake or pie bubbled over. ::the auto clean function is frighteningly hot as well::
  • For baking pans, my absolute favorite brands are Wilton and Nordic Ware. I am not paid to mention their names, but they are my favorites, so I wanted to share them with you! Of all the brands I’ve tried (and there have been many, many brands), these two have given the most consistent product without breaking my wallet. I know what to expect with these baking pans and that’s been a huge boost to my confidence as a baker.

Since my baking beginnings were…let’s just say “less than great”, I hold onto every ego-boosting win with a vise grip. Using these three simple rules for buying baking pans has been one of those huge wins.

Onto the pans! If you want the cheat code for each kind of pan, check out the TL;DR summary at the end of each section.

Let me first apologize for the state of my sheet pans, y’all. They are beat to h*ll. But that’s a testament to exactly how much I use them. Even with parchment paper (which I use religiously), sheet pans will eventually show their age. I’m proud of my sheet pans!

Sheet pans come in full size, two-thirds size, half size, quarter size, and one-eighth sizes. I use half sheet pans in my kitchen. As you can see, sheet pans have flat bottoms and short rims; I’ve found that this allows great air flow for things like cookies, though the sheet pan is a BOSS for savory cooking as well, since the rims keep juices from overflowing into your oven.

I am all about avoiding the auto clean function on my oven, folks.

Cookie sheets are a slight variation on the sheet pan; they have one raised side but otherwise have no other rims. Some cookie sheets (like these, from Airbake) also have a second, insulated layer between the oven rack and the cookies.

The theory behind the rim-less, extra insulated pan is that it provides more even cooking for short things like cookies, BUT I’ve found no appreciable difference in cookie outcomes with sheet pans and cookie sheets (and I’ve literally made TONS of cookies). When I’m doing a bakery-sized batch of cookies, I use both pans interchangeably. The cookie sheets retain heat for much, much longer though. (ouch)

One rule that I do have for cookie sheets and sheet pans is that I prefer light-colored pans. This is because I bake cookies using the convection function in my oven. I bake cookies high and fast in this kitchen, because they’re usually consumed almost as quickly as they’re done. But convection baking allows me to bake two dozen cookies at a time, which cuts my baking time in half.

Because I bake cookies so “high and fast” in my kitchen, I use light-colored pans to avoid having those cookies brown too much on the bottom. Since my ovens both have a hot spot, I also rotate pans about halfway through baking. But that’s another post altogether.

Cookie sheets and sheet pans are also great for bread! I usually try to bake bread right on top of a pizza stone, but sometimes a cookie sheet is the right tool for the job. For example, I recently used a sheet pan for this challah:

TL;DR version: cookie sheets and sheet pans are great multi-purpose pans for baking. Light-colored pans help avoid burnt-bottom cookies.

Pie Plates

I could honestly devote an entire post to pie plates. Not because I particularly adore pie plates, but because there are so many types of pie plates available. So I will stick with what’s in my kitchen.

I have ceramic and clear glass pie plates in my kitchen. I’ve used the glass pie plates since I started baking pies a few years ago, because I’m a weirdo and I want to know the exact moment that the bottom crust of a pie is done.

I picked up this habit as a beginning pie baker, and it’s been such a useful habit that I’ve just kept it.

A better baker might trust his/her instincts. I want to SEE. 💁🏾‍♀️


All jokes aside, glass pie plates can help you build tremendous confidence as a beginning pie maker. Pie baking can be a challenging endeavor, and having the right pie plate can be the difference between spending four hours to make a perfect pie, or spending four hours to make a pie with an underdone bottom crust. The latter…is not a happy moment.

But it’s still pie!

TL;DR version: Glass pie plates are best for beginners because you can see when it’s done!

Round Cake Pans

It’s very easy to get intimidated by the number of round cake pans available. They come at every price point, every diameter, and in seemingly every weight imaginable.

I have purchased more round cake pans than I would ever admit (especially if my husband ever sees this post 👀). But I ultimately settled on Wilton cake pans because they’re just…consistent. I own these cake pans in 6″, 8″, and 9″ sizes, and I use them for personal and professional baking! They’re inexpensive and good and they turn out a consistent cake every time.

For the types of cakes that I bake in round pans, I prefer light-colored pans. These include classic “layer cake” cakes, like vanilla, funfetti, red velvet, chocolate, and carrot. While these all have vastly different flavor profiles, they all share one common goal: to not be dry.

When making layer cakes, I want the most delicate, airy crumb possible. The extra heat from dark pans tends to have a drying effect on cakes, since the extra heat effectively bakes the cake at a higher tempererature in a shorter amount of time. Cakes are temperamental and they demand the proper oven temperature, so the best way to control that is with a good oven thermometer and some light-colored cake pans. Stalking Watching your cakes while they bake can help too!

TL;DR version: for layer cakes, light-colored cake pans are the bees’ knees. Dark pans have a drying effect that can lead to an unpleasant finished texture.

Bundt Pans

I have consumed my weight in pound cake many times over the course of my life. In my bakery, pound cakes and cookies are some of the most popular items.

I make all of my pound cakes in bundt pans, and it’s been both the most rewarding and frustrating experience in my baking experience.

Bundt pans are my favorite pans because of the thousands or ornate designs they can make with your cake. BUT those ornate designs demand that you grease every corner of that pan. If you don’t grease your pan properly, you risk losing large chunks of your cake, OR EVEN WORSE, having your whole cake stick in the pan.


This ain’t it.

I avoid this outcome at all costs. Luckily, the cost to avoid this outcome is low, since a good greasing with butter and flour will help your cake release every time.

When it comes to pound cakes, dark cake pans are IT.

Let me explain.

By definition, pound cakes are loaded with all of the ingredients that help cakes stay moist (I know). So, the sugar, the eggs, the buttermilk…all of those actively help your pound cake remain dense and flavorful and NOT DRY.

With pound cakes, I absolutely love a beautiful, carmelized exterior. Kind of like this:

To get this, though, a cake has to really absorb heat from the pan, or it has to bake until it’s nearly dust. Clearly, I prefer the former.

Knowing that bundt cakes are infused with all of those delicious, moisture-aiding properties makes me confident that my pound cakes will survive the additional heat from dark bundt pans (within reason…you still can’t bake it forever). I currently have bundt pans from Nordic Ware and Wilton, and when I want a gorgeous crust, I reach right for the Wilton bundt pans. The Nordic Ware pans put out a beautiful shape, though!

TL;DR version: For a beautifully caramelized pound cake, dark pans are key. Pound cakes can take the heat. Also, butter + flour = release.

Glass Baking Dishes

Also known as the casserole dishes, I use 9″ x 13″ and 8″ x 8″ glass baking dishes mainly for breakfast buns. For instance, for cinnamon rolls? Glass baking dishes are key:

This purpose of this ridiculous foodie thirst trap is to show that, with a glass baking dish, you can actually see when the sides of your cinnamon rolls (or other breakfast buns) are done. Since the aim is pillowy-soft with just a hint of al dente chew, it’s a huge bonus to be able to see what’s happening under the rim of the pan.

I don’t use 9″ x 13″ metal baking dishes for breakfast buns, because I find that they get too crispy and dark for my liking. BUT this is absolutely a personal preference! As with everything baking, the best way to figure out what works for your taste is to try and try again!

TL;DR version: for special breakfast treats like cinnamon rolls, glass baking dishes for the win!

Sheet Cake Pans

Sheet cake pans are different from sheet pans because sheet cake pans have higher sides than sheet pans. The higher sides create structure for the larger cakes that we commonly see at kids’ birthday parties and cookouts.

My relationship with sheet cakes is…complicated. I’m going to tell you, Family, that it’s very difficult to bake something as large as a half sheet cake or a full sheet cake and not have a dry product. While it’s possible, it’s arduous, and I prefer to work with smaller cakes to avoid the stress.

BUT, like you, I’m constantly hunting for the best techniques, so when I find the best sheet cake technique, I’ll be sure to shout it from the rooftops! Or at least post it on this blog.

It is ironic, then, that I absolutely adore my dark-colored, half and quarter sheet-sized Wilton cake pans. I use them exclusively for my famous dinner rolls. I am particularly partial to my quarter sheet-sized pans for this task; the beautiful golden color that results, combined with the slight flakiness of that first bite, makes me reach for my quarter sheet every time.

I love these pans so much for dinner rolls. So much so that I keep them exclusively for that use.

As much as possible, I try to find multiple uses for most of my kitchen tools, because it means buying fewer kitchen tools. HOWEVER, I will break that rule every day for these quarter sheet pans. It’s worth it to clean and store these pans every week, just for the sake of making these wonderful dinner rolls.

I *should* mention that, like pound cakes, my dinner rolls contain eggs, milk, and honey. So, based on my experience, they can take the extra heat from the dark pan.

TL;DR version: quarter sheet cake pans cannot be beat for beautiful dinner rolls.

Loaf Pans

Loaf pans can be used to make sandwich loaves, pull-apart breads, or quick breads. For traditional white breads or milk breads, I prefer light loaf pans, since there’s not a lot of extra fat and moisture to counteract the extra heat.

For quick breads, I let my spirit guide me. Some days, I want a beautiful, caramelized crust on my banana bread to counter the soft interior texture.

Other days, I use a light-colored loaf pan to create a delicate zucchini bread through and through. This is a classic example of when personal preference rules the day!

TL;DR version: For lean breads and milk breads, light loaf pans are best. For quick breads, think about your personal preference! If you like a more caramelized crust for your quick breads, choose a dark loaf pan. For tender crusts on your quick breads, light loaf pans are the way to go.

Muffin Pans

Muffin pans are another type of pan that come in several different variations. There are light and dark muffin pans, silicone and metal muffin pans, and mini, standard, and jumbo muffin pans.

I don’t have any silicone bakeware in my kitchen, so I don’t have an opinion about their effectiveness. But I started with standard-sized metal muffin pans at the beginning of my journey, and I have yet to find a need to add any additional muffin pans to my repertoire.

And y’all, I bake LOTS and LOTS of muffins and cupcakes. I even had a whole cupcake-themed birthday party. It featured over two hundred cupcakes, all made by yours truly.

But I have not yet been moved to try mini muffin pans, jumbo muffin pans, or silicone muffin pans.

Sometimes, you just keep using what works.

I have both dark and light muffin pans, but I do prefer using the light muffin pans when I can. Muffins and cupcakes are such small cakes that they can overbake easily. The extra heat produced by a dark pan will almost always produce a darker bottom on muffins and cupcakes, and could ultimately lead to a much more dry finished product.

Best Pans for Beginners

Family, I know that this post has been a lot. So, I wanted to share with you that you don’t have to have all of these pans to start baking. Clearly, if you’re making something specific, you’ll need a specific kind of pan, but if you’re building a shopping list for a good overall starter set for baking, I recommend the following (I’ve provided links for my favorites):

The rest can wait, unless you’re brave enough to make pie right out of the gate. In that case, take a look at my Sunday Session post about melt-in-your-mouth apple pie for technique tips, grab these Pyrex pie plates and have a ball!


I hope this post helps you understand some bakeware basics for home kitchens. I also hope that his post helps to take some of the intimidation out of baking, by literally giving you the tools for a good foundation. Don’t hesitate to contact me at hello@beginwithbutter with any questions about the bakeware featured here. And don’t forget to subscribe while you’re here so that you can get these amazing baking tips right to your email!

Thanks for stopping by! 🧁 ❤️

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The Science of Sugar (And My Favorite Sugars for Baking!)

Home » Featured Recipes » baking essentials

Hi Friends! Have you ever looked at sugar–I mean, really looked at it–and wondered what it is? Have you ever wondered why you need to use so much of it in your baked goods, if its only purpose is to make things sweet?

Spoiler alert: it’s not just there to make things sweet!

Want to know more? Read on!

In This Post:

Where Do We Get Sugar?

I bet that many of you are familiar with the fact that sugar comes from sugarcane. Sugarcane is a type of thick, fibrous grass that grows up to 20 feet tall. The inside of that fibrous grass contains sucrose, which is the essential element for any kind of sugar, from granulated sugar to natural sugar to sanding sugar.

Sugar cane. Photo by mbpogue form PxHere

In the United States, sugarcane is typically grown in parts of Louisiana, Florida, Texas, and Hawaii.

Some of you might also know that sugar can also come from sugar beets! As in, beets the vegetable.

So, sugar is a vegetable. You’re welcome.

{Sadly, sugar is not a vegetable}

Sugar beets are grown in parts of Wyoming, California, Colorado, Montana, Michigan, Nebraska, North Dakota, and Minnesota.

Cane sugar and beet sugar are nearly identical in their makeup, and there’s no difference in taste or texture. In fact, depending on which brand you buy, you might already be using them interchangeably in your kitchen! Popular brands of cane sugar are Domino, C&H, and Sugar in the Raw. Popular brands of beet sugar are GW and Pioneer.

Both sugar beets and sugarcane are inedible when they’re raw (although sucking on sugarcane is a popular pasttime). Sugar from both of these sources has to be refined into its final form. By the time they reach that final form, one is indistinguishable from the other!

Sugar’s Impact on Baking: It’s Not Just About the Sweetness!

It’s common to believe that sugar only impacts the sweetness level in your baked goods.

While that’s a common belief, it’s not quite accurate. It is true that sugar impacts the sweetness level of your baked goods, but it also impacts so much more! For instance:

  • Sugar helps baked goods retain moisture. This happens because sugar bonds with liquid in the recipe and retains that liquid. That bond helps keep baked good more moist (I know) for a longer period of time, increasing the shelf life of your baked goods! You can also brush simple syrup (sugar + water) on cakes to help with this as well!
  • Sugar keeps your baked goods from getting too tough. Remember when we talked about how gluten bonds form when flour meets water? Well, sugar weakens that bond just a bit and gives your baked goods a more tender crumb (texture). So, instead of a cake that has the structure of a loaf of bread, sugar helps you make cake that has the structure of…cake.
Photo Credit: Begin with Butter
  • Sugar + fat = air! Sugar aids in the leavening process for baked goods that use the creaming method. When you combine sugar and fat (usually butter or vegetable shortening) at high speed for about 3-5 minutes, the friction creates little pockets of air for your leavening to get nice and cozy in. Without sugar, this reaction cannot happen.
  • Sugar carmelizes and helps your baked goods brown. The amount of sugar impacts how beautifully golden brown your baked goods will get. This is a matter of taste, but if you like your pound cakes to be a deep golden color, then sugar is going to play a huge part!
Photo Credit: Begin with Butter
  • Sugar helps stabilize egg whites. Whipping egg whites for pancakes? Need them to stay stiff for a few more minutes? Add a little bit of sugar to help keep those egg whites stable and firm so that they don’t flop while you’re starting breakfast bacon. To do this, add a couple of teaspoons of superfine sugar to two egg whites after about a minute of beating. The result will be a more glossy, stable egg white! Note: this is the technique (but not the recipe) for making meringue! So look at you and your fancy skills!
  • Sugar feeds yeast. In your bread recipes, yeast needs sugar and liquid to activate. Without sugar, yeast cannot reach its full potential. And don’t we want our ingredients to flourish?
  • Sugar slows things down. Have you ever wondered why the eggs in your custards and curds don’t immediately scramble when you add them? The sugar in those custards and curds slows down the cooking (or “coagulation”) process of those eggs, allowing them to blend slowly and avoid scrambling. You still have to add those eggs slowly though! It’s all about the “temper”ament! (Couldn’t help myself.)

Common Types of Sugar for Home Baking

Friends. There are so many types of sugar. It’s not just about granulated sugar any more! Keep in mind, these are the sugars that I keep in my kitchen. As you go on your baking journey, you’ll find your own favorites!

White Sugars

First, there is granulated sugar. It’s the most common form of sugar that’s used in home baking recipes. If a recipe doesn’t specifically say to use another sugar, then granulated sugar is the way to go. When a recipe calls for you to cream butter and sugar together, granulated sugar mixes into the butter and actually increases the volume of the butter. Hello there, air!

There’s also confectioner’s sugar (also known as powdered sugar or icing sugar), which is common in the United States for buttercream (frosting) and dusting.

You might know that confectioner’s sugar is finer than granulated sugar and mixed with a kiss of corn starch, but did you know that there are levels of confectioner’s sugar?

I know. It’s mind blowing.

Confectioner’s sugar comes in 6x, 10x, and 12x versions. The most common form of confectioner’s sugar that’s on grocery store shelves is 10x sugar. The others can be hard to come by unless you’re a commercial baker (or you have a hookup at a restaurant supply store).

Don’t worry! For home baking, 10x sugar is perfect!

The last kind of white sugar that I keep on hand in my kitchen is sanding sugar. This is a decorating sugar that adds crunchy texture and a touch of shine to whatever you’re baking. Whether it’s extra crunch on the top of a cupcake or a finishing touch for a pie or some cookies, this sugar adds that professional-looking pop that makes your treats a treat to look at.

Photo Credit: Begin with Butter

::Brown Sugars Have Entered The Chat::

My absolute favorite sugars on earth are the ones that have a bit of molasses left in them. I say “left in” because molasses is a naturally-occurring part of sugar that is stripped during the production process.

Photo Credit: Begin with Butter

That’s right; molasses is a byproduct! For granulated sugar, it’s stripped completely from the product. For turbinado (or demerara sugar), a tiny bit of molasses remains.

For light brown sugar and dark brown sugar, the molasses is partially stripped and then added back. For muscovado sugar, it’s not stripped at all. The more molasses you find in the sugar, the higher the moisture content in your baked goods and the more rich molasses flavor you’ll get.

Why do I care about molasses? Molasses adds moisture to baked goods, which gives that extra chewy texture to your chocolate chip cookies and gingerbread. And, of course, there’s that rich molasses flavor…and the smell…

::blissful eye roll::

Wrap Up

Sugar impacts so much more than just the sweetness of your baked goods. As you gain confidence in the kitchen and start developing your own recipes, you’ll want to take advantage of every benefit that sugar has to offer when you create your own showstopping desserts. Now you have the know-how to do just that!

I hope you found this helpful and look forward to seeing your beautiful creations!

Epilogue: A Note About the History of Sugarcane

Sugarcane grows in the more tropical regions of the United States, South America, and the Caribbean. It requires back-breaking labor for planting, harvesting, and production.

In the antebellum world, much of this dangerous labor was performed by enslaved people under oppressive and dangerous conditions. Even after chattel slavery ended, people of African descent were disproportionately represented among sugarcane laborers.

As a black woman and a baker, the history of sugar production saddens me. I still feel a deep connection the the souls in my own family who toiled for cotton, soybeans, and tobacco in Virginia; I would never discount the experiences of those who toiled and died on sugarcane plantations for this crop by ignoring this history.

It is a present thought in my mind all the time; I can only hope that those ancestors are resting peacefully and that they are proud of the freedom we have now. I hope my choice–to live in this space and honor their recipes in a new way–makes them proud. I hope that I am making the most of the freedom that they longed for, and that I am showing honor for their sacrifice by shedding light on the truth.

✌🏾 ❤️ 🍞 🧁

Until next time!

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Sunday Session #7: Techniques for The Best Cinnamon Rolls

Home » Featured Recipes » baking essentials

When I say that I love all of the ooey, gooey calories from a good cinnamon roll? Y’all. It’s seriously not right that these things exist on earth with us.

It’s also not right that I now have the ability to make just about any cinnamon roll that my heart might desire. And that knowledge, Family, has made me quite a menace in the kitchen when it comes to breakfast pastries in general.

It’s all in the name of…ahem…science.

But cinnamon rolls? CINNAMON ROLLS?! They own me. I will never admit the insane number of cinnamon roll recipes I’ve tried over the years, but suffice it to say…there have been quite a few of them.

Cinnamon rolls almost always start with brioche dough. It’s the perfectly rich, buttery, eggy base for all of that cinnamon sugar, packed into a gorgeous rolled breakfast pasty.

Kinda like this:


Today, Friends, you’re coming on a cinnamon roll journey with me. Put on your stretchy pants and come with me to learn the techniques that I use to make perfect cinnamon rolls every time. I adapted this recipe from Ambitious Kitchen (I scaled it to make enough for a 9×13 pan), but the techniques are universal and will work with your favorite recipe as well!

In this Post:

Looking for a specific tip or technique? Use the hyperlinks to easily navigate this article!

The Prep

If you’ve spent some time on this site, you know that I always, always, always encourage you to fully prep your ingredients beforehand. This technique, known as mise en place, will keep you from running around like a chicken with its head cut off and will generally make you feel more calm and confident while you bake.

That wisdom is especially true with this dough.

Here’s my mise!

The Yeast

If you read my recent post about the basics of yeast, you know that, no matter the yeast I’m using, I always proof (or prove or bloom) the yeast that I’m using. In this recipe, I proofed the yeast in a warm milk bath (I aim for 110˚F-115˚F) and a half teaspoon of natural sugar. Because the milk has natural sugar in it (lactose), I cut the amount of sugar that I added for the proofing process. Too much sugar will actually kill yeast.

Guess there is such thing as “too much of a good thing.” 💁🏾‍♀️

While it might not be this puffy, bloomed, live yeast will dome at the top of the liquid. If it’s flat or you don’t see bubbles, your yeast is either dead or over-proofed.

And it’s not even remotely the point to overfeed yeast!

When the yeast mixture was done, I added that mixture to the eggs and sugar in the bowl of my stand mixer. Brioche is a sticky dough, so it’s best for beginners to use a mixer if they have one available to avoid adding too much flour.

Making the Dough

Once all of those ingredients were in the mixer, I reserved (or removed) a half cup of the flour from my bowl with a dry measuring cup and set it aside. The rest of the flour (and all of the salt) got added to the mixing bowl for the initial mix.

Then I just…let it go. I turned my stand mixer to “stir” to get everything combined, then set it to setting “2” and let it work for about five minutes without adding any additional flour. It started off shaggy and rough, and eventually got to the smooth and sticky phase you see here:

This what brioche dough looks like when the gluten is really starting to form. It’s combined and smooth, but not quite finished kneading. Good thing I set aside some flour!

Why do I do this, you ask? Sometimes, variables like air temperature, humidity, or even the moisture level of your flour can impact the amount of flour that you need for your recipe. I’ve found that if you immediately add the entire amount of flour that the recipe calls for, you’ll usually end up with over-floured bread. But that’s a baking science nerd post for another day.

(I literally cannot wait to bring you that bread making content though)

After about five minutes of kneading, I ended up adding more flour, one tablespoon at a time. I added each tablespoon, then let it fully incorporate and work for about a minute before adding the next. After the fifth addition, I just…let it go for about another four minutes.

It’s important to let each tablespoon of flour incorporate and work into the dough before adding more flour. You see, the physical motion of kneading is just as important as flour when it comes to gluten development. So you want to give the kneading process a chance to work before adding more flour.

Taking Shape

After letting the dough mix for those last four minutes, it was time to test the dough! I was looking for a tacky but smooth dough. Note: when a recipe says that a bread dough should “clear the sides” of the bowl, it doesn’t necessarily mean that the dough should clear the bottom of the bowl as well. Mine looked like this:

Enriched doughs can be super tricky Fam! By the time you add enough flour to have these doughs clear the bottom and sides of the bowl, it’s going to be over-floured and likely ruined. These doughs should be just a touch tacky on the outside when you finish, and they might be downright sticky on the dough hook when they’re done.

That’s perfect.

With this one, I sprayed my hands with cooking spray, removed the dough from the bowl and dough hook, and shaped it into a ball so that it could rise for an hour.

The Fun Part!

Onto the filling! While that perfect dough was nestled in its resting bowl, I prepped the filling.

Y’all. Cinnamon roll filling has a very potent smell. It’s…the cinnamon.

The recipe calls for light or dark brown sugar. As a rule, I prefer the extra scrumptiousness of dark brown sugar. It’s the extra molasses for me.

The dough finished right at the one hour mark, and what do you know, the stickiness was completely gone. It worked itself out during the resting time.

No stickiness detected.

I unrolled my silicone pastry mat (this one, which I love but which I don’t get paid to advertise), prepped my surface with the tiniest bit of flour, and rolled the dough to just shy of 1/2 inch thickness.

Next, I brushed on a layer of mostly melted butter…and then had a BALL with the cinnamon/brown sugar mixture. Pro tip: make sure to press the cinnamon sugar into the dough!

The absolute most satisfying moment of cinnamon roll production is the actual rolling of the cinnamon…roll. I adore that little *pinch* at the end to make sure that it’s sealed properly.

Remember to leave about an inch of space at the edges of the dough so that you can get the dough to stick to itself!

Next, came the cutting. I aimed for 1.5 inches per roll, to ensure that they baked evenly:

Then I placed them in my prepped pan, with enough room around them for their final rise (about 30 minutes):

While they rested, I turned on my oven to 350˚F. A few minutes before the cinnamon rolls were ready to go into the oven, I double-checked my cheapie oven thermometer to make sure that the oven was actually at the right temperature.

And oh did they rise! As you can see, the dough got nice and puffy during that thirty minute rest period.

Onto the ovens!

The Bake

I may or may not have actually watched these bake for half of their baking time.

Okay. I totally did watch these cinnamon rolls for several minutes of their 22-minute baking time. But it was so satisfying.

Once they came out, they looked…like…this…

The Big Finish

What is a cinnamon roll without cream cheese frosting?

Incomplete. It’s incomplete. While the cinnamon rolls were baking, I got started on the luscious goodness that is the frosting.

Pro tip: cold cream cheese + powdered sugar = LUMPS. You can completely avoid this by letting the cream cheese come to room temperature before starting your frosting.

I put the butter and cream cheese in the bowl of my stand mixer and blended them with the whisk attachment until they were completely smooth. If your cream cheese is cold, this is harder to do, but it’s doable! It just takes longer to get smooth.

Once the butter and cream cheese were blended and smooth, I added half of the powdered sugar and the vanilla and mixed on low speed until the mixture was incorporated and smooth. Once it was incorporated, I added the second half of the powdered sugar and mixed for another minute or so on low/medium speed.

Then, I did this:

These were SO delicious. The dough was just dreamy, and the cinnamon sugar had the perfect balance. My family devoured most of these in one sitting, and when I left them unguarded on the counter, the rest of them disappeared.

Only the dirty baking dish remained.

This recipe was accessible and fun and it’s definitely one that I’ll keep in my repertoire for the future. Dare I say, this one is in strong contention to be selected for Christmas brunch!

I hope you enjoyed this post! Let me know how these techniques worked for you in the comments below!

Until next time! ❤️

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