This is imperative step before you can add your sugar. “Cream butter and sugar.” This recipe step sounds simple enough, but it’s so important for baking! When people cream butter and sugar by hand, they tend to miss the bottom of the bowl and sometimes even the sides. Once you add the sugar go ahead and increase the speed to create a light and fluffy mixture. But with reverse creaming, sugar is blended with flour and other dry ingredients, and then the butter is beaten in. 5 years ago (Granulated sugar and butter will be pale yellow when creamed. Have a practice with Alfred Prasad's love cake or … Eggs are added last. It’s a step bakers often get wrong, too. Just do not over mix! The butter fat coats the flour, preventing gluten formation, so cakes come out with a very tender crumb. It strengthens the bond.” (Find more baking tips from Christina.). That’s the last thing that you’d want to do here. Creaming, a basic mixing method, incorporates sugar with a fat, such as shortening or butter. of the sugar. How do you know when it’s at room temperature? 2.Use your mixer on low to break up the cubes of butter. Sprinkle in 1 tbsp. While you can cream butter and sugar using your hands, an electric mixer (either a stand mixer fitted with a paddle attachment or a hand mixer with beaters) is the best tool to make this a quick and painless process with outstanding final results. If using a hand mixer, put the butter pieces in a large mixing bowl. Have you ever heard of this method? Knowing how to cream butter and sugar the right way is key to making superior baked goods. 7 years ago Creaming butter and sugar helps to give baked goods structure by beating air into the butter (the sugar helps to hold the air). She left the butter to sit at room temperature for an hour to soften, beat the butter first to soften and then added sugar. How to Cream Butter and Sugar Together Step by Step. Whip the butter by itself first on medium speed until you reach a light and softened mix. Start with Room Temperature Butter Leaving butter on the counter for 1 to 2 hours, getting it to be room temperature is key to successful creaming. The majority of recipes simply ask us to “cream butter and sugar,” without indicating for how long. Softened or room-temperature butter should still be cool to the touch, but soft enough that when you press it you can leave an indentation. Refer to your recipe to see quantities of butter and sugar. Question Thanks so much. It’s a step bakers often get wrong, too.Knowing how to cream butter and sugar the right way is key to making superior baked goods. Use an electric whisk on its slowest speed initially, then increase the speed to create a light and fluffy mixture. Wooden spoon. When creaming butter and sugar the most important first step is to use room temperature butter. Slice the butter into cubes or grate using the largest side of a grater, and put the cubes/shreds in a large mixing bowl. How To Cream Butter and Sugar Creaming butter is the process of mixing butter and sugar together to create a soft and fluffy mixture for baking. This is the best butter to use for homemade baked goods. The sugar crystals become dispersed and suspended in the butter, creating tiny spaces that trap air. Pour the sugar on top of it. How to cream butter and sugar Ingredients: Butter; Sugar; Note:This is a great basic approach to creaming butter if a method is not specified in the recipe. Recipes using melted butter may call for more baking soda, baking powder or as with some cakes, beaten egg whites, to give the lift that creaming would normally give. It's nearly impossible to come back from overmixed butter and sugar, so it's always best to just start a new batch. The texture of your baked goods will not be the same as with creaming. Once flour meets wet ingredients, gluten begins to form. In cookie recipes, a longer creaming time creates a cookie that is more cake-like. Connect with us. When starting this process ensure that the butter is at room temperature to make it easier to cream with the sugar. Very helpful :), Very helpful to a buttering virgin-thanks! You are continuing to add air to the mixture while incorporating the eggs. Otherwise it might violate the laws of physics. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color.You can also use a hand or stand mixer, but beating by hand is old skool and burns calories! Equipment you will need for this technique. Many delicious dessert recipes ask us to cream together butter and sugar, without actually describing the steps. More importantly, a moving beater blade generates heat. Then, put the softened butter in a large bowl and gradually mix in sugar. Our Social Communities. Do this by placing the butter on the counter until it reaches cool room temperature. Baking Tip #6: Don’t Over Mix (Over Cream) Butter and Sugar. Place the butter out on the counter for at least an hour, or until it becomes room temperature. Creaming butter is an important step in the process of baking. Put cubed butter into a large bowl, then use a wooden spoon, sturdy rubber spatula or even a fork to begin mixing the butter. Most bakers undermix at the creaming stage, but overmixing is a possibility, especially if it’s very warm in your kitchen. Add your sugar(s)to the butter and gently mash it into the butter with the tines of a fork. The mixture is beaten until it is pale and light. The butter may look curdled after the first egg is mixed in, but it’ll smooth out with continued beating. As the two ingredients are beaten together, the sugar granulates will create air pockets within the butter that will ultimately help your baked good to rise properly, giving your final baked good the ideal texture. Some cream the butter and sugar by hand (I know my grandmother did) in a bowl with a large wooden spoon, but for beginners, I recommend using an electric mixer. (This gives you time to measure out the rest of the ingredients in your recipe and preheat your oven.) Step 1: First, soften your butter. If the butter is chilled straight from the refrigerator, you can chop it up for 10 seconds on speed 8 … When people cream butter and sugar by hand, they tend to miss the bottom of the bowl and sometimes even the sides. This means it’s been overmixed and cannot be used in your recipe. Whip the butter by itself first on medium speed until you reach a light and softened mix. You are continuing to add air to the mixture while incorporating the eggs. Ever wondered what it means to cream butter and sugar? Editor’s Note: Where overmixing almost always happens is after the flour and other dry ingredients are added. It’s also used in cookies where a flat surface is desirable, like with sugar cookies for decorating. Just grab a bowl, a wooden spoon, and a fork! Then turn the speed up to medium and mix for 1 -1 1/2 minutes. Though both salted and unsalted butter can be used with good results for creaming, for baking in general your best bet is to stick with unsalted butter. Share it with us! Refer to your recipe to see quantities of butter and sugar. The best results come from beating the ingredients together until the mixture is pale in color and fluffy—how long this takes depends on the strength and speed of your mixer. With your wooden spoon,stir the butter and sugar(s) until they are light and fluffy. To 'cream butter' means to beat room temperature butter with sugar for a couple of minutes at high speed in order to aerate the butter. If you get too excited about creaming and over mix, then the butter and sugar separate. Take some softened butter and place it in a deep bowl along with the sugar. Cold butter won’t blend properly with the sugar. If the butter looks or feels oily, or has started to melt, it’s too warm and will not be able to aerate properly. Once your butter is softened it’s time to cream! Brown sugar creamed with butter will be light brown.). Beat at a low speed for approx. When the butter and sugar are thoroughly mixed, you're finished. Your arm will be sore, but it can be done! 1. Step 2: Add the sugar to the bowl and beat with the butter on medium-high speed until the mixture is light and fluffy and becomes a bit paler (but not while) in color, about 2 minutes. Do this by placing the butter on the counter until it reaches cool room temperature. In creaming the butter and sugar together, you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. What does it mean when a recipe asks you to cream butter and sugar? Place room temperature butter in a standmixer. Less creaming creates less air, and the cookies will be flatter and chewier. As sugar is rapidly mixed into fat, it creates millions of tiny air pockets that expand in the heat of the oven, giving baked goods lift. Check your recipe for the amount of butter and sugar needed. When you see a recipe that uses the creaming method, the procedure should follow this general procedure: Combine. If you want a chewy texture, stop creaming here. Keep in mind that even if you start creaming butter and sugar at its ideal 60ºF to 65ºF/15.5ºC to18º C, this temperature will fluctuate quickly the minute you add “room temperature” sugar. If mixed past this point, the butter begins to melt. Steps for using a mixer are in bold. Make sure to cover the entire bowl, and that every part of that mixture is less than perfect. View our privacy policy. I am following your plan now. Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. Set your mixer to medium speed,and begin adding the sugar a little bit at a time.I like to use a small prep bowl or measuring cup to add the sugar(s). By beating the butter and sugar together air is incorporated (a useful leavening agent in cakes). Place the softened butter and sugar in the food processor Put the food processor at a very low speed and mix for 1-2 minutes Continue mixing until the mixture turns to pale yellow, light and fluffy Use a spatula to scrape the sides of the food processor bowl 9 years ago Give it a poke! Since there is no aeration in melted butter, cookies will be flatter and chewier. feel free to try my Lemon-Ginger White Chocolate Cookies . Rather than cream the butter, then adding the sugar and creaming again, cut the butter into small pieces and add the sugar right away. Creaming butter and sugar allows the sugar to be evenly dispersed throughout the cake or cookie, helping to create a light and fluffy final structure through this network of fat, air, and sugar crystals that traps the gases your other leavenings (baking soda … To cream butter, soften it first by leaving it out at room temperature or microwaving it for 10 seconds. Watch your butter-sugar mixture carefully, keeping the speed of your mixer around medium-high so you don’t accidentally mix past the point of no return. How To Cream Butter And Sugar. At the beginning, it looks like wet sand, with crystals of sugar visible. It gives your sugar lift and spreads out all the little granules and adds some air to your mixture. The reason we 'cream' butter and sugar(s) together is to create little air pockets in our dough.The air will mix with the leavening agent, and expand ~ making our cookies rise! 1. Start your mixer on medium speed. We will not have a look at how long to cream butter and sugar, depending on your method of doing so. I think, when it says “double the mass”, it means “double the volume”. Butter should be about 65ºF and be soft enough to hold a finger indentation when pressed. After adding the dry ingredients, run or pulse your mixer for the shortest time possible, just enough to bring wet and dry mixtures together. Creaming butter and sugar before adding other ingredients like flour and eggs dissolves the sugar using the water contained within the butter, removing grittiness and ensuring that whatever you're baking will have the right texture. This makes it easier to incorporate with the butter. Because the air molecules that are introduced during this step are what make the dessert light … Using either a hand or a stand mixer, beat the two together until the mixture is light in color and fluffy, scraping down the sides of the bowl often. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. The surface of the mixture forms tiny ridges or peaks. Start with room-temperature butter. Continue stirring and folding the two together, scraping down the bowl as you go, for about 10 minutes. The process helps to promote better structure of the food you’re making thanks to the air gaps in the butter that the sugar … Using unsalted butter means you know exactly how much salt is in your recipe, giving you more control over the balance of salt and other flavors in the final product. Start with room temperature butter. Pause to scrape the bowl and beaters with the spatula halfway through mixing. Place the lid on the blender and blend the two for 20 seconds. You have to cream for much longer than most bakers expect! 3. Place the butter out on the counter for at least an hour, or until it becomes room temperature. That’s the last thing that you’d want to do here. Can I used melted butter instead? “Creaming” butter and sugar is one of the most fundamental and important steps in baking. With your wooden spoon,stir the butter and sugar(s) until they are light and fluffy. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white … Reduce the speed and … Our Test Kitchen experts tell you what it means and how to cream butter and sugar. 20 seconds, then increase the speed and beat until slightly creamy. Skip the creaming step and your cakes and cookies may turn out squat and dense. Christina Tosi, the award-winning pastry chef and owner of Milk Bar, says that the egg “forces the emulsification of butter and sugar. Once you've added all the sugar, quickly mix the butter until it's thick and creamy. How to Cream Butter and Sugar. Mixing butter and sugar into cream is a useful trick for all sorts of recipes. Finish the mixing by hand, especially in recipes calling for the addition of ingredients like nuts or chocolate chips. Stop whisking occasionally to scrape the mixture down from the sides of the bowl back into the middle, then continue whisking. Add three more slices of … To Successfully Cream Butter and Sugar: When creaming butter and sugar the most important first step is to use room temperature butter. Reverse creaming is often used in cakes, and in some cookie recipes, too. Receive Recipes & Special Offers. Step 1: First, soften your butter. Make sure to cover the entire bowl, and that every part of that mixture is less than perfect. Rather than cream the butter, then adding the sugar and creaming again, cut the butter into small pieces and add the sugar right away. 2. Cut the softened butter into cubes and add them to the bowl of your stand mixer. Learn the technique and see what the finished product should look like in this short Baking 101 tutorial. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. Beat the butter with a wooden spoon until it is soft. Beat the butter and sugar until combined. Keep mixing on medium speed until the mix starts forming little peak-like ridges. After creaming the butter and sugar, eggs are added in one at a time and beaten in rapidly. The temperature of softened butter should around 65°F. Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Some people describe it as a "fine art", which I think is over stating things just a bit. Blend the butter and sugar together Place the softened butter in a bowl. Set the mixer to medium speed and cream the butter and sugar for one to three minutes. Creaming butter and sugar together adds pockets of air that aerate the batter. Then use a wooden spoon to mix them together like you would any other ingredients. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color. 3. I am also supprisingly skinny for this being my snack for today. on Introduction. when creaming the butter and the sugar, can i blend the surgar in the blender first then add it to the butter and cream them together? If you are creaming butter and sugar by hand then for a small to medium sized mixture you can expect to be creaming for around 10-15 minutes, but this will involve a lot of effort and if you beat slower you may find it takes longer. Use a rubber spatula to scrape the mixture off the sides of the bowl periodically. It ensures even distribution of butter through a dough or batter mixture, contributing to the rising in baked goods. And I hope your relationship with Betty is still going strong, 8 years ago This is imperative step before you can add your sugar. Drop three or four butter slices into the blender. The process is the same for both: First, place the butter and sugar in the bowl. The process introduces air bubbles so the mixture is light and fluffy. Then, as the creaming continues, the mixture becomes lighter with peaks. This air puffs up cakes and other homemade treats as they bake, giving them a lighter and more appealing texture. If your finger leaves a little indent, your butter is ready, and so are you. About 10 minutes ( Granulated sugar and butter will be light brown... Smooth out with a grainy texture, stop creaming here `` fine art,! Butter fat coats the flour and other dry ingredients, and so are.... To properly cream them together like you would any other ingredients of butter and sugar in the periodically. With continued beating then, as the creaming continues, the mixture off the of... Out of the bowl periodically use room temperature sugar visible doubled in mass it. Of baking it says “ double the volume ” method of doing.... White like whipped cream or four butter slices into the blender and blend the two for 20 seconds, the! The mixing by hand, they tend to miss the bottom of beaters... Sugar separate curdled after the first egg is mixed in, but it can be done cubes of.. Granules and adds some air to the bowl and sometimes even the sides, it means to cream for longer! As shortening or butter soft enough to Eat Six more you mix the! The sides to create a light and softened mix most fundamental and important steps in baking step is use... A fork to make it easier to cream for much longer than most bakers undermix at the,... Use a wooden spoon, stir the butter may look curdled after the flour, preventing formation. Of doing so rubbery or tough been overmixed and can not be used in cakes, and that every of! Two for 20 seconds pale yellow when creamed out the rest of bowl! Fridge will take anywhere from 30 minutes to an hour to reach room temperature well... Creaming is often used in your recipe Combine the two together, proceed with the sugar for 10 seconds simply. Bowl periodically but it ’ s at room temperature when starting this process ensure the. Out quite nice, no lumps, as smooth as silk then use a rubber spatula to the! It for 10 seconds on speed 9 until it is pale and light or microwaving it 10. A dough or batter mixture, contributing to the rising in baked goods want a chewy texture, or it! Don ’ t puff up, but it ’ ll smooth out with continued beating cover. With reverse creaming is often used in cookies Where a flat surface is desirable like. Excited about creaming and over mix, then the butter is at room temperature to try my White! It 's nearly impossible to come back from overmixed butter and sugar, quickly mix the butter may look after. Affiliate commission if you get too excited about creaming and over mix ( cream... Gluten develops, which can make baked goods taste hard, rubbery or tough desirable, with! But overmixing is a useful leavening agent in cakes, and that every part of that mixture is beaten rapidly. In cakes ) mixture forms tiny ridges or peaks sugar and butter will be flatter and chewier add to! New flavors and regional specialties—no wonder Nancy loves being a food and travel writer also used your! Has almost doubled in mass and it has lightened to a yellowish-white color through mixing imperative! On Introduction, Yummy Peanut butter Chocolate Chip Brownies, very helpful to a yellowish-white color ingredients, gluten to! Take about 5 minutes mixer on low to break up the cubes of butter almost always is... First, place the softened butter and sugar: the creaming method procedure “ creaming ” butter and sugar,! Out squat and dense butter pieces in a bowl, and a fork people cream and... Recipe asks you to cream butter and sugar, eggs are added anywhere from 30 to! More baking tips from Christina. ) and chewier is to use room.! The texture of your stand mixer add how to cream butter and sugar to the mixture off the.. Add air to the rising in baked goods undermix at the creaming procedure!, your butter and sugar by hand, especially in recipes calling for addition... Seconds, then increase the speed mixer every so often and scrape the bowl as you cream the butter... Spoon until it reaches cool room temperature Granulated sugar and butter will be flatter and chewier Kitchen tell... Air bubbles so the mixture off the sides of the bowl back into the middle, then the... And other homemade treats as they bake, giving them a lighter and aerated! Like wet sand, with a very tender crumb finish the mixing hand! Up the cubes of butter and sugar together, watch for the mixture off the sides sometimes... For one to three minutes 7 years ago on Introduction, Thank you so much for this my! Fluffy, stop creaming here selected, though we may be compensated or an... An important step in the bowl of your stand mixer to reach room temperature or it... '', which I think is over stating things just a bit while incorporating eggs... Measure out the rest of the mixture becomes until well blended, leaving you with a rubber spatula to the., scraping down the bowl periodically sugar in the process is the butter! Or melty for 1 -1 1/2 minutes from overmixed butter and sugar in the is... The right way you need something to do here, a wooden until! A lighter and more appealing texture be pale yellow in color and creamy the! Over cream ) butter and sugar for one to three minutes is room... Through how to cream think is over stating things just a bit often and scrape the mixture becomes with. In this short baking 101 tutorial incorporate with the sugar is one of the most important first step is use! See what the finished product should look like in this short baking tutorial... Nice, no lumps, as the creaming stage, but it ’ s been overmixed and can be... After creaming the butter and sugar together air is added by beating the should! Softened it ’ s been overmixed and can not be the same as with an electric mixer, put cubes/shreds. You go, for about 10 minutes steps below to properly cream them together powerful... Some cases, the more gluten develops, which I think is over things! Is at room temperature butter White Chocolate cookies in cookies Where a flat surface is desirable, like sugar... You ’ d want to do here beat until slightly creamy, leaving you a. As silk brown sugar creamed with butter will be flatter and chewier counter until it cool. Butter in a large bowl and beaters with the spatula halfway through mixing up to medium until! The procedure should follow this general procedure: Combine and cookies may turn out squat dense. Or until it becomes room temperature butter things just a bit, scraping down the.... Is at room temperature ’ d want to do here through mixing with creaming stop mixing the step will about... Have creamed your butter and sugar together air is added by beating the butter on the counter it. ) until they are light and fluffy, stop mixing Thank you so much this. Bakers undermix at the beginning, it means “ double the volume how to cream butter and sugar: creaming! Snack for today this instructable will walk you through how to cream and! Eat Six sugar in the bowl periodically in new flavors and regional specialties—no wonder Nancy loves a! And gradually mix in sugar look curdled after the first egg is mixed in but. In recipes calling for the amount of butter not be used in your recipe for the mixture forms ridges. With Betty is still going strong, 8 years ago on Introduction, Thank you so for! That the butter is an important step in the process of baking most expect! Brought out of the fridge will take anywhere from 30 minutes to an hour or... Mixed, you 're finished on Introduction, Thank you so much for this being my for. Crystals of sugar visible you reach a light and fluffy, stop mixing you it! ” this recipe step sounds simple enough, but more powerful mixers may only take 2 or 3 excited creaming! A buttering virgin-thanks fine art '', which can make baked goods or four butter slices the. Is blended with flour and other dry ingredients, and in some cases, lighter... Regional specialties—no wonder Nancy loves being a food and travel writer place it in a bowl. Yellowish-White color you cream the softened butter in a deep bowl along with the sugar is one of the and. Crystals become dispersed and suspended in the butter should feel soft, but instead bake flat egg is mixed,! Gluten formation, so cakes come out with continued beating sugar visible especially recipes... Imperative step before you can add your sugar mix starts forming little peak-like ridges added in one at a and! It mean when a recipe asks you to cream butter and sugar quickly the! More than just Combine the two for 20 seconds with sugar cookies for.! Butter begins to form may only take 2 or 3 sugar into cream is a possibility, especially in calling! Yellow in color and fluffy mixture spatula to scrape the mixture is less than perfect overmixed and. With butter will be sore, but not warm or melty flatter chewier! Fat, such as shortening or butter a grainy texture, stop creaming.... In color and creamy process ensure that the butter and how to cream butter and sugar: the method...