Creaming butter is the process of mixing butter and sugar together to make a soft and creamy state for baking.Even distribution of butter through the cake mixture is ensured by a common baking skill.It helps the mixture rise by introducing air to it.It is important to master the skill of creaming butter.
Step 1: The butter should be allowed to reach 60 degrees Fahrenheit.
Take the butter out of the fridge about 10 minutes before you want to work with it.Cold butter will leave chunks of butter in the finished product.It is better to be slightly cooler than room temperature.Butter is too warm to retain air, which can result in denser baked goods.If you want the best results, use a digital thermometer.If you don't have a butter knife, you can poke it with your fingers and see if it's soft enough to use.The butter is not ideal for creaming if it is squishy and shiny.After 10 minutes, put the butter back in the fridge.
Step 2: Remove the butter.
Don't worry if you forget to take the butter out of the fridge, all chefs forget from time to time.If you grate the hard butter into thin strips, you can cheat.You'll be ready to cream in no time with the increased surface area.
Step 3: Put the butter in a microwave.
Warming butter in the microwave can be used to cheat if you're in a rush.If the butter doesn't cream properly, you will have to start again with new butter.Cut the butter into even sized chunks, place them in a microwave safe bowl, and heat for no more than 10 seconds.If the butter is too hard, put it back in the microwave for 5 seconds at a time.
Step 4: The butter should be placed into a bowl.
The butter will become soft and creamy if you beat it with a hand-held or stand mixer.
Step 5: Slowly, add the sugar.
At a time, add the sugar to the butter.The purpose of adding it slowly is to allow you to work it into the butter so that it doesn't leave a mess.There are bubbles of air behind the butter as the sugar cuts through it.This aerates the mixture, allowing it to rise and give the final product a light, fluffy texture.When creaming butter, most recipes call for caster or superfine sugar.This is because superfine sugar has the perfect consistency for creaming - it has enough of a surface area that it will adequately aerate the butter as it is beaten, but it doesn't give a coarse texture to cakes and cookies.
Step 6: The mixer's speed needs to be increased.
When all of the sugar has been added to the butter, increase the mixer speed to medium and continue beating until the entire texture is smooth and creamy.Don't forget to use a rubber spatula to remove any sugar or butter from the sides of the mixing bowl.Try to get the mixture out of the beaters.
Step 7: You know when to stop mixing.
The butter and sugar mixture will become lighter in color as you continue to beat.When the sugar and butter has been creamed, it should be off-white in color and have doubled in volume.The texture should be thick and creamy.Don't mix the butter and sugar.You should stop beating when the mixture is pale and creamy.The final product will not rise very well if you keep mixing.When using a mixer, you should cream your butter and sugar in about six or seven minutes.
Step 8: As required in your recipe, use it.
The baking process should go smoothly if you creamed the butter and sugar.
Step 9: Place butter in a bowl.
Some chefs recommend using a ceramic or stoneware bowl for creaming butter, because you can use any type of mixing bowl.The bowls have rougher surfaces that catch butter and speed up the creaming process.The metal or plastic bowls do not catch butter.
Step 10: The butter should be started mixing.
The butter should be creamed on its own before you add the sugar.Adding the sugar will be easier later on.Before you begin to mix, use a fork, wire whisk, spatula or wooden spoon to mush up the butter.It is believed that a wooden spoon will catch the butter more easily and speed up the creaming process.
Step 11: Slowly add sugar.
Beat after each addition of the sugar into the butter.This will allow the sugar to be dissolved and prevent it from flying out of the bowl as you mix.Once all of the sugar has been added, continue beating the butter and sugar.You will have to work at it for a while so you don't tire yourself out too soon.If you need to, switch hands.You will certainly deserve that extra cookie once they're done, just think of all the calories you'll burn while beating.
Step 12: Know when to stop.
There's no way to over- mix the butter and sugar, but you will have to stop at some point.The mixture should be lump-free when it's ready.It should be a bit darker in color.If you see streaks of butter, drag a fork through the mixture to make sure you can continue with your recipe.The consistency of your final product will be affected if you leave butter in your mixture.