UPDATED! How to Cream Butter and Sugar (With New Video!)

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

Ready to bake!

You’ve cleaned off that old KitchenAid stand mixer that you got as a gift, or you’ve unboxed that brand new KitchenAid hand mixer that the Amazon delivery person left just this morning. Because you’re You, you even turned on your equipment on to make sure that it works before you get started.

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 both a stand mixer and a hand 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 Videos

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 these video shorts; one is dedicated to the stand mixer, and the other–you guessed it–is dedicated to the hand mixer. Feel free to take a look and then come back here to fill in your learning!

Here’s the video for how to cream butter with a stand mixer:

And here’s a video for how to cream butter and sugar with a hand mixer:

They’re both really good, short videos to show you how to properly cream butter and sugar in each machine. 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 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). While a hand mixer will take a few minutes longer, you still don’t need to use the highest speed setting. Don’t tax your mixers for butter and sugar! Save that for the double pizza dough recipes!

Or don’t. You really shouldn’t tax your mixers, or you could end up in a sad place, like I did here.

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 techniques that are done with stand and hand mixers. The method of creaming butter and sugar by hand is super nostalgic and and fun and I’ll cover it another time!

Technique for Creaming Butter

Once your butter is nice and soft, you’re ready to go. Start by adding just the butter to your mixing bowl and mix on low/medium speed (stand mixer: between speeds 2-3; hand mixer: between speeds 1-2) 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 still on low speed, slowly add the sugar. At this stage, the mixture will have the look and feel of wet sand. The hand mixer video will show you what this looks like with that tool!

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 (stand mixer: between speeds 4-5; hand mixer: between speeds 3-4). At about the 2 minute mark, use your silicone 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. This is a messy business and ingredients are expensive! 😊

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. With a stand mixer, I’m usually done with creaming by the end of the second mix. Typically, with my hand mixer, it needs one more good mix before it’s ready to move onto the next step.

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 2-3 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.

Conclusion

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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Check Out My FREE New Buying Guide for Beginning Bakers!

Welcome to Begin with Butter! My name is Shani, and I’m the resident Butter Ambassador and owner on this site. I’m the quirky, nerdy, self-taught, fun-loving guide that’s here to lead you through the initial phases of your baking journey.

And I’m so excited today to share a brand new, FREE ebook that’s going to make your baking life much, much easier!

Already ready for the download? Enter your email here to get it right now!

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Want to know what you’ll get if you download the ebook? Take a peek at this sample page!

This site is for the newbies–the new bakers and non-bakers who want to become consistent and proficient bakers. I know proficiency is possible, since I went from a non-baker myself in 2014 to a custom bakery owner now.

My philosophy is simple: you can become a great baker if you’re willing to start from the beginning and learn the hows and whys. If you already know that baking isn’t cooking, you’re off to a great start!

In other words, it’s the technique for me. 😊 But, in order to execute those techniques, you need a few simple gadgets.

And that’s where lots and lots and LOTS of people get stuck.

Don’t Worry! I’ve Got the Solution! And it’s Free!

With all of the resources and baking shows out here, it’s easy to think that you need a stand mixer, a blast chiller, fondant, and an unlimited supply of bowls to even get started as a baker. And that, all by itself, is discouraging enough to make you quit before you’ve started.

While those things are nice, they’re not necessary. So, I wrote my new, FREE “Buying Guide for Beginning Bakers” with my favorite starter gadgets to help you understand exactly what you need for your first foray into cupcakes, muffins, and cookies.

In addition to telling you what you need to get started, you’ll learn why you need it. There are even (non-affiliate) links in the book so that you can go directly to individual sites and find the exact same gadgets that I use in my kitchen!

It’s a F R E E resource that’s available for download right now. For those of you who have some things, but aren’t sure whether you have everything you need, you can double check the list and be confident that you’ll be ready to get started. After reading this guide, you’ll be able to confidently start executing many baking recipes without a trip to Target or the agonizing wait for the Amazon delivery truck.

And did I mention that it’s free?

Maybe you have an aspiring pastry chef at home and want to make sure that they have everything they need? Then this guide is great for you too! With this guide, you’ll know whether your aspiring chef has the tools that they need to confidently go for it on their first try.

Guys, I am so excited to share this ebook with you, and I hope you find it useful as you step into your new life as a home baker!

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Seven Amazing Baking Tools You Need Right Now!

Guys! It’s here! Check out my new, FREE e-book, the “Buying Guide for Beginning Bakers”! It’s got all of the gadgets that you truly need to start baking! Want the download? Enter your email below!

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Hey BwB Family! It’s gadget day!

If you’ve been here for a while, you probably know that my absolute favorite thing (besides my family 😬) is baking. And I am admittedly a huge nerd about baking gadgets.

Y’all, I’ve tried all the gadgets. And–spoiler alert–a lot of them have better marketing than “cutting edge design”.

There are a few baking gadgets that have earned my everlasting devotion. I’m talking about the tools that I cannot remember being without in my kitchen. The unsung gadgets that have made baking a much easier and fun experience for me. This post is my love letter to them.

Here we go!

**This post contains affiliate links. If you purchase, I get a small commission; I only endorse products that I’ve tried and tested in my own home kitchen.**

In This Post:

Oven Thermometer

I’m going to put it out there. Your oven is a liar. Not a liar in the malicious, manipulative kind of way. But a liar like your dog, when they’re trying to convince you that you didn’t just feed them dinner two minutes ago.

The same way you don’t want to start baking in a cold oven (unless a recipe specifically calls for it), is the way that you don’t want to start baking in an oven that’s not the right temperature. But if your oven is unwittingly lying to you, what’s the fix?

The fix is this.

An $8.00 oven thermometer can make an enormous difference in your baking.

This, my friends, is a low-tech godsend called an oven thermometer. You can either hang this on an oven rack or set it right on top of the oven rack and it will tell you the exact temperature of your oven at that time. My oven thermometers live in my ovens at all times because they tell me the real deal about what’s going on in there.

The one on the left works perfectly…it just looks terrible from years of (over)use. I literally purchased the one on the right so that I could have a pretty picture for this post.

Baking demands as much precision as possible, and this includes your oven temperature! Exact temperature is key to achieving a perfect result. That’s why an oven thermometer is so important; it’s calibrated to tell you when you’ve reached the proper temperature and it will let you know exactly how far off your oven is.

If you set your oven to 350°F without having this failsafe in there, it’s highly unlikely that the oven will be at exactly 350°F when you’re ready to bake. And an oven that’s too hot or too cold could definitely lead to a ruined result.

Digital Food Scale

Not to be dramatic, but…

A DIGITAL FOOD SCALE IS THE MOST IMPORTANT TOOL IN YOUR KITCHEN.

Yes, my scale is a little beat up. It still works beautifully though.

I admit that that was dramatic. But a digital food scale is definitely the most important tool in a baker’s kitchen.

I’ve said it before and I’ll say it again: baking is a game of inches, and how you measure ingredients will make or break your recipe every single time.

I’ve written two posts about why a food scale is important, and how to measure using a food scale, so it’s not surprising that this darling item ended up on this list.

I have several digital food scales in my kitchen and currently love this one by Oxo the most. It’s the newest iteration of the food scale that my sister gifted me all those years ago. This digital food scale by Ozeri was my first food scale (circa 2015) and it’s still going strong as well! And for you design lovers, this Nicewell food scale is sleek and beautiful but also gets the job done!

Parchment Paper

I told Y’all that my baking beginnings were humble. This is the point where I share with you that I didn’t know about parchment paper when I started baking. Now, I can’t live without it.

Parchment paper is literally heat-resistant paper that’s used to prevent food from sticking to cake pans and cookie sheets. It’s also tough enough to stay in one piece when there’s a mess on top of it, which means that clean up is a quick business that includes throwing away the used parchment paper and giving my cookie sheet a quick wipe and rinse with soap and water.

It is genius for those moist (I know) layer cakes that have a tendency to stick. Simply cut a round of parchment in the shape of your cake pan, butter your cake pan, place the round at the bottom of your buttered cake pan, put butter on the top of the parchment, flour the whole thing and NEVER HAVE A CAKE STICK EVER AGAIN.

Some people prefer silpat silicone baking mats, which do the same thing as parchment but are reusable. I say try both! I did and I ended up choosing parchment paper because cookies spread more thinly (and get more brown around the edges) on silpat mats, but your taste buds might like what the silpat mat has to offer!

Multi-Level Cooling Rack

Friends.

Again, when I began, I did not own a cooling rack. I quickly found out that this was a must for baking, so I started with ONE of these:

The way I’m laughing at myself right now is not ladylike. It holds SIX cookies. But this is actually my favorite size for layer cakes, because I’m weird and I like each layer to have its own autonomous cooling zone.

I bought three more of the six-top cooling racks before I discovered this:

This was much, much better but it takes up a lot of valuable real estate on my countertop. It holds 24 standard sized-cookies or muffins and is a great fix when you have room for it.

I was slow-walking around Michaels one day and stumbled upon this multi-level cooling rack:

Family, please understand that this was an act of pure happenstance.

A multi-level cooling rack is genius because it holds 45 standard sized cookies and has a small countertop footprint. Instead of spreading out, this one goes up. I’ve used it to cool everything, from cookies, cupcakes, muffins, boules (and other artisan bread loaves), and my famous milk and honey rolls. It’s truly a space saver and it helps you get lots of baked goods off of hot pans in a hurry, which is important!

Danish Dough Whisk

A Danish dough whisk is the most amazing tool for making any kind of bread dough by hand. Unlike a wooden spoon (which is also a great tool for making bread, by the way), a Danish dough whisk works through tough doughs much more easily, thus making mixing more efficient and less backbreaking.

For those who enjoy making bread dough by hand, this tool is it. You can work through harder doughs much more easily because there’s not a solid spoon for resistance.

Pastry Cutter

A pastry cutter is a tool that’s used to help cut solid fat into flour, and is specific to pastry (pie!) making. For pastry, it’s important to have larger chunks of solid fat in your dough. Those large chunks of butter (or shortening, or even lard) release small amounts of steam as they’re baked, which creates tiny pockets of air in your pastry dough. That’s where the flakiness comes from!

Some people like to use a food processor to make pastry dough, and that’s a great technique too. I am a very hands-on home chef, and I actually prefer to use hand tools to mix things like pastry dough and bread. With practice, using your hands helps you develop a great baker’s touch. Because one of the best kept secrets in baking is knowing when to stop.

A pastry cutter is a low-tech tool, to be sure, but it’s an amazing gadget and an absolute must for the home baker who wants to make pie without investing in a countertop appliance.

Air Tight Storage Containers

::Cambro storage containers have entered the chat::

My Cambro containers allow enough room for the dough to rise without getting squished, which is something you never want as a bread baker.

Family. Food waste saddens me more than just about anything. It…it just…stings.

When you start baking all the time (if you haven’t already), proper storage containers for raw ingredients like flour and sugar will be key. True, once you’re baking 4-5 times a week, you’ll consume flour and sugar and a scarily rapid rate, but that’s probably about the time you’ll realize that you can buy these ingredients from restaurant suppliers.

You’ll want somewhere to store this:

That’s where my favorite Cambro containers come through like a champion. They seal tightly, come in a range of sizes, and they keep flour and sugar fresh for a long time. Because I have these, I can buy flour and sugar in bulk and have a great place to store it!

Once you get serious about baking, being able to buy in bulk is so important. Having proper storage for those bulk ingredients will be so helpful for making those bulk dollars stretch.

Conclusion

It took a while for these gadgets and tools to become part of my working baking repertoire, but once they did, I noticed big improvements in my baking. They each solved a big problem with a small effort, and collectively led to huge improvements in my overall baking.

Are you going to try one or more of these fun gadgets? Let me know in the comments below! And while you’re here, go ahead and subscribe!


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Technique Tips for The Best Cookies!

Hey BwB Family! Today we’re talking cookies.

Wait…the saying is “talking turkey”, isn’t it…😬

Oh well. “talking cookies” works. Friends, the purpose of this post is to give you universal techniques that you can use to make your favorite cookie recipes even better. You don’t need a specific recipe to make amazing cookies!

Let’s go!

In this Post

There are few things I love baking more than cookies. This post has been a long time coming because cookies are kind of my jam. Let’s get started!

Don’t Overmix the Dough

What does “overmix” mean, exactly? If you’ve done any baking whatsoever (not being dramatic 😉), then you’ve seen this word in a cookie recipe or two. Overmixing is literally just the process of mixing something too much, which usually creates texture issues from too much gluten development and leads to tough cookies.

Like these “soft, chewy” cookies from when I first started baking:

In standard cookie recipes, the flour (combined with a leavening/salt mixture) is the last thing added to the recipe; once that comes into contact with your wet ingredients, it starts to form gluten bonds that give structure and texture to those cookies. The more that you physically mix flour with the rest of your wet ingredients (either with a mixer, spoon, or spatula), the stronger those gluten bonds become.

Strong gluten bonds mean chewy texture in breads (yay!), but strong gluten bonds can also mean a brittle, tough texture for cookies (boo!). You don’t want this!

How to Mix Dough Properly (With a Picture Tutorial!)

How do I avoid overmixing cookies? I thought you’d never ask. This is a story that’s best told in photos.

Before you add the flour, you need to make sure that all of your other ingredients are completely incorporated. If they’re completely mixed together, you won’t have to do much more mixing once you add the flour. And don’t forget to cream the butter and sugar properly!

So, instead of this:

You’re looking for this:

Once the pre-flour ingredients are uniformly combined, that’s when it’s time to add flour. I add flour in batches, even if I’ve scaled my recipe down. Adding too much flour to your recipe at once is a great “recipe” for a giant, magical PUFF of flour right in your face.

That’s…not my favorite. It also means that that flour you’ve meticulously measured for your recipe isn’t going into that recipe.

So, I add a little flour and mix until it’s almost incorporated. Like this!

At this point, the objective is not to get every streak of flour incorporated into your dough. The objective is to have your mixer do as few revolutions as possible to combine most of the flour from that first batch. Remember, we want to reduce gluten development! The loose texture is what you want to see at the end of your first batch of flour.

Onto the next flour addition!

After the second batch, you can see that there’s still flour that’s not fully incorporated. This is okay! We will address all of it!

Third (and final) batch on deck!

Some of you probably want me to make it make sense at this point. To you I say, Okay!

At this point, I stop my mixer completely and finish by very gently mixing with my trusty red spatula.

If there are chocolate chips or other accoutrements that have to be added right at the end (like with this batch), I stop mixing with my trusty red spatula just shy of the flour being fully incorporated. This is because there’s still mixing going on when you add the chocolate chips! Luckily, the chocolate chips only need 3-4 turns with your mixer to be fully incorporated into your dough. Or, even better, you can use your trusty silicone spatula to incorporate those chocolate chips and avoid over-mixing!

Here’s the finished cookie dough!

At that point the flour is *just* incorporated and your dough is complete.

Let the Dough Rest!

I never, ever bake cookies immediately after making the dough. In fact, I usually don’t even bake cookies on the same day that I make the dough. I put it in a glass bowl, cover the bowl with plastic wrap and a lid, mark it with a “TBB” (To-Be-Baked) date, and put the dough in a refrigerator for anywhere from 8-48 hours. Overnight is my favorite, but if I make cookie dough before the crack of dawn, and if my children give me puppy dog eyes all day, then I’ll begrudgingly bake them off around dinnertime.

When you allow cookie dough to rest, some really good stuff happens:

  • The flour gets fully hydrated without additional mixing. This means fewer gluten bonds and a more chewy cookie!
  • The fat (usually butter) gets a chance to firm back up, which helps the cookies hold their shape and not get completely flat and burnt around the edges when they’re baked. Because yuck.
  • The flavors fully come together, meaning that you’ll be able to really detect the molasses notes that that brown sugar adds to your chocolate chip cookies!

The only downside to resting your cookie dough is…the wait. But it is completely worth it! If you’re truly short on time (shout out to the “Babe, would you mind making cookies for the company potluck this afternoon?” bakers out there), even an hour or two would be better than baking cookie dough fresh from the mixer.

Don’t Crowd the (Light-Colored, Parchment-Covered) Cookie Sheet!

I don’t make huge cookies. Despite that fact, I only put six cookies on a cookie sheet. SIX:

Fewer cookies on the pan means better airflow over each of the cookies. Better airflow over the cookies means more even baking, even if your oven has hot spots!

We do not like the hotspots, Beloved, but they are inevitable in almost any oven. After a while, you’ll think of them affectionately because they’re unique to your oven. More importantly, though, you’ll know how and when to adapt your baking in order to avoid their wrath.

For cookies, I prefer light-colored cookie sheets that are covered in parchment paper. For more about why I prefer light-colored cookie sheets, take a look here!

Fewer cookies on the cookie sheet also gives the cookies a chance to spread out. Because cookies need room to spread into their perfectly imperfect shapes:

Baking fewer cookies on a cookie sheet allows those cookies to spread without blending together into one big, underbaked cookie (unless that’s your thing, of course).

Different bakers have different numbers of cookies that they’re willing to put on a sheet pan. I landed on six and I’m quite comfortable here. As with anything else, practice is key to help you develop your special baking style!

Use the Convection Setting

I love a good turn up.

While I have no idea what that term actually means (what are we supposed to be “turning up”, anyway?), I use it to describe my oven settings for baking. A 350°F oven on the convection setting is my happy place for baking just about any cookie on earth.

Yes, my ovens are set higher than 350°F because my ovens have a very loose relationship with the truth (about temperature) and my cheapie oven thermometer is the ultimate truth teller. And yes, it is 6:13 in the morning. A late start to baking for sure.

Convection baking simply means that a fan blows heated air around the oven cavity during baking. For cookie purposes, this means that you can bake more cookies at one time and those cookies will bake more quickly and evenly. In theory, it also means that you don’t have to turn your cookie sheets and switch their oven racks during baking. I still do that though. #BecauseMyOvens

For new bakers, the thought of using a convection oven can be terrifying, because convection baking can lead to disastrous results if you’re not paying attention or if you’re unfamiliar with your specific oven. I understand that completely. It took me five years to get comfortable with the thought of convection baking. But Family, once I finally understood what convection can do?

If you are nervous about using the convection setting on your oven, no worries! Just reduce the temperature of your oven by 10-15°F and check a minute or two earlier than you normally would. You’ll develop an understanding for your specific oven’s convection settings very quickly with enough practice.

For cookies, I set my ovens to 350°F and put the oven racks on the fourth and sixth levels so that I can bake two pans of cookies at the same time. This photo is a rush job at the 5:00 minute mark, when I was turning the cookie sheets and switching them on their respective oven racks:

{In my Wicked Witch Voice}: They are melllllllting…

Not every baker will need to turn pans and switch racks. Once you know your oven, you’ll know whether the hot spots are going to dictate this step! For these cookies, I baked on the first rack for five minutes, turned both cookie sheets and switched the racks, and baked for four minutes more.

Results and Conclusion

If you hyperlinked to this section, you’re probably looking for proof that all of these tips can work for you. Here it is!

While these finished, cooled cookies take quite a pretty picture, they never look that way immediately out of the oven. Fresh out of the oven, they are very puffy up and look slightly underdone in the center.

They flatten out after about a minute out of the oven, and the color in the center deepens ever so slightly even after coming out of the oven.

That, Friends, is the mythical thing known as the baking “touch”, and that will come to you with practice! The secret is to let them sit for three more minutes on the hot cookie sheet before removing them to a cooling rack. This is totally counterintuitive to watching them bake to a perfect golden brown in the oven, I know. But if they get to that point in the oven, they’ll continue to cook on your countertop and get overdone.

These are my absolute favorite chocolate chip cookies that I developed for my custom bakery. But you can have amazing results with any cookie recipe if you use these techniques. I want to see you be successful with your family recipe or your favorite blogger’s recipe, and these tips universally apply to standard cookie recipes!

Those of you who are searching for cookie recipes can find unbelievable ones here (the world-famous Jacques Torres recipe) or here (on handletheheat.com). But try these techniques with as many recipes as your heart desires!

For those of you who’ve told me before that you can’t bake, I’m here to help you bust every barrier imaginable so that you can. So, today, if I’ve helped you bust any barriers to making decadent, delicious, chewy, perfect cookies, I am grateful that you’ve given me the opportunity to do so.

Keep being great and KEEP PRACTICING! I’m an email away if you have questions, or feel free to leave a comment below.

Until next time!

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How to Scale Recipes Like a Professional

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!

While you’re here, consider joining my email list so that you get fresh baking tips while they’re hot!

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