Baking How-To: Creaming Butter and Sugar
I think that one of the biggest misconceptions about baking is that it is time-consuming and difficult. It is if you’re making, say, a seven-layer chocolate ganache cake, but most cookie recipes and even some cakes take less than an hour (prep time is almost definitely less than an hour). I think that some get intimidated by the step that begins most recipes, which is usually the most important step: creaming butter and sugar until it is light and fluffy. No one ever explains how to do this though.
What does this even mean? What does light and fluffy look like? Don’t worry my dears, I will shed light on these puzzling questions so that you can go forth and bake with confidence.
Creaming butter and sugar incorporates air bubbles so that your desserts will rise in the oven and also be light in texture. The process does take some time, a perfectly creamed mixture will take 7 to 10 minutes. Under-creaming will leave you with not enough air, and your texture will be much denser than I’m sure you want it to be, so it is totally worth the time.
Step 1: Start with room-temperature butter. I cannot emphasize enough how crucial this is. I prefer to let mine sit out, but you can also microwave it (just until soft to the touch, there should be no signs of melting). Watch it like a hawk though, be sure to check it every ten seconds (it should take about 30 seconds but it depends on the microwave). I’ve ruined so many sticks of butter this way so I prefer just cutting it up (this will make it soften much faster) and leaving it out.
Step 2: On low speed (I use an electric hand-mixer), beat just the softened butter for 2-3 minutes, bumping up the speed after about a minute or so. Here is what it will look like:
Step 2 - After creaming just the butter, scrape the sides of the bowl.
Step 3: Scrape down the sides of the bowl with a rubber spatula.
Step 4: On medium speed, gradually add the sugar by pouring a slow, steady stream at the sides of the bowl. DO NOT dump it in all at once. This is what it should look like after about 5 minutes of beating (7-8 if you include the only-butter creaming time):
Step 4: Butter is becoming lighter in color and ridges are starting to form from the beaters
Step 5: Scrape down the sides of the bowl again, and beat for another minute or 2. Do a final scrape and ta-da!!! A creamed mixture that is perfectly light in color and fluffy in texture.
Perfectly creamed butter and sugar!
(This creamy goodness eventually became the crust for a cheesecake that I will post later. Now go make some delicious things yourself already!)
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