Creaming Butter and Sugar Properly
Learn how to cream softened butter and sugar until the mixture is pale, fluffy, and ready to use in cakes, cookies, and other baked goods.
Equipment
- Hand Mixer optional - stand mixer, or by hand
Ingredients
- butter Softened to about 65°F; use the amount called for in your recipe
- granulated sugar Use the type and amount called for in your recipe
Instructions
- Cut the softened butter into pieces and place it in a large mixing bowl.
- Begin mixing on medium-low speed to smooth the butter. Increase the speed to medium and beat for about 1 minute, or until the butter is creamy.
- Add the sugar and mix on low speed until combined. The mixture will look heavy, chunky, and grainy at this stage.
- Scrape the bottom and sides of the bowl. Increase the mixer speed to medium or medium-high and beat for 2 to 3 minutes.
- Stop and scrape the bowl again. Continue beating until the mixture is pale, fluffy, and noticeably increased in volume. With a hand mixer, the whole process takes about 5 minutes after adding the sugar.
- From here, follow your recipe to add other ingredients. Continue with the remaining instructions in your recipe.
Notes
Notes:
- The butter should be softened but still slightly cool. It should hold its shape and show a small indentation when gently pressed.
- Properly creamed butter and sugar may still feel slightly gritty. Look for a pale color, fluffy texture, and increased volume.
- If the mixture looks wet, shiny, or greasy, the butter has become too warm. Refrigerate the bowl for 5 to 10 minutes, then mix briefly again.
- You can cream brown sugar with butter the same way, but the finished mixture will be light brown rather than pale yellow.
- Do not use melted butter when a recipe calls for the creaming method.