HOW TO CREAM BUTTER & SUGAR

I’ve been on a bit of a mission since the beginning of Begin with Butter, to help people reach their personal baking zenith. It’s the central premise of BwB really to leave you a better baker than I found you (hopefully!).

Why It’s Important When we cream butter and sugar together, we’re doing a couple of things: 1. We are combining the butter and sugar to make a cohesive base for our cake batter or cookie dough; and 2. We are filling this mixture with air, to help with the rise and texture of the finished product.

IT SHOULD NOT LOOK LIKE THIS

TIPS THAT WILL HELP CREAM THE PERFECT BUTTER

1. Start with just the butter 2. Whether your butter was actually room temperature when you started; 3. The specific fat(s) and sugar(s); 4. How much butter and sugar you’re creaming together; 5. The equipment you’re using (because it will generally take longer with a hand mixer than a stand mixer); and 6. The speed of your equipment (I don’t run any mixer over speed 3 or 4 for creaming butter and sugar…there is literally no need to do that).

Now…Go Forth and Bake!