How to cream butter and sugar

creaming butter and sugar

• Add "room temperature" butter (see blog post on this issue here), to your stand mixer bowl.
• Add the sugar and mix briefly on low speed until combined, then increase to medium speed until the butter and sugar transform from grainy to light, fluffy and voluminous. This can take as little as 1 minute up to 3 minutes, depending on the temperature of your butter and your kitchen. If the butter looks like it is beginning to melt along the sides of the bowl (usually in hot kitchens in summer), remove the bowl and stick into your refrigerator for about 10 minutes. Then remove the bowl and continue to mix.
• You seldom need to use any higher mixer speeds with SideSwipe. It does the job faster and at lower speeds.

​
Note: The indicators for completion are different with other fats, such as cream cheese and peanut butter. The sugar should look well incorporated, but the final cream will look smoother and less fluffy.
​

aDDING EGGS AND WET INGREDIENTS

• Once you have your creamed cookie base, you should add your eggs one at a time, mixing briefly between each addition. The dough will often look a bit like cottage cheese at this point. That is fine. 
• You should also add any vanilla or liquid flavorings and/or colorings at this time.
• For most recipes, this is where your use of higher mixer speeds ends.

​