How to Cream Butter and Sugar
This is the foundational step for most creaming-method cakes. If you miss the mark here, the leavening agents won't have the structure needed to lift the batter properly in the oven.
Temperature is your only variable
The butter must be soft enough to yield to pressure but cool enough to maintain its shape; if it is greasy or melted, it will never hold the air you are trying to trap.
- Stand mixer with paddle attachment
- Large mixing bowl
- Rubber spatula
What goes in.
- 1 cup (2 sticks)unsalted butter, at room temperature
- 1 cupgranulated white sugar
Watch for the Pale Transition
The mixture should evolve from a deep yellow, gritty paste to a pale, off-white, fluffy consistency that resembles shaving cream.
The method.
Prep the butter
Cut the room-temperature butter into one-inch cubes and place them in the bowl. Beat on medium-low until the butter is smooth and uniform, about 30 seconds.
Add the sugar
Pour in the sugar gradually while the mixer is running. Once incorporated, increase speed to medium-high.
Aerate
Beat for 3 to 5 minutes. Stop the mixer every minute to scrape down the sides of the bowl with your spatula to ensure no butter stays stuck to the bottom.
Test the grit
Rub a small amount of the mixture between your thumb and forefinger. If you can still feel sharp, distinct sugar grains, continue beating for another minute.
When it doesn't go to plan.
If your kitchen is cold, warm the bowl slightly with a warm damp cloth before starting.
Do not over-cream; if the mixture starts looking oily or separated, you have beaten the fat past the point of holding air.
Use standard granulated sugar; superfine or coarse crystals change the friction and timing needed.
The ones that keep coming up.
Can I use a hand mixer?
Yes, it will simply take longer to reach the same volume than a stand mixer. Keep the speed steady.
Does the butter need to be melted?
Never. Melted butter cannot hold air, and your baked goods will end up dense and greasy.
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