How to cream butter and sugar
Does your recipe confuse you when it says cream butter and sugar? I’ll explain below just what to do - it’s super simple!
I will break down how to cream butter and sugar using a Kitchenaid stand mixer, a handheld mixer and without the assistance of an electronic mixer. Your butter typically should be room temperature. If you press your finger onto the butter it should leave a very slight indent. If you find your butter is very soft your dough will be sticky and cookies may be flat when you bake them. If you love thin cookies then that would work for you!
Creaming butter and sugar using a stand mixer:
Grab your paddle attachment.
Add room temperature butter and sugar into the bowl.
I leave butter in sticks for this - if you have a 1 lb block of butter I suggest cutting it into pieces.
Turn your mixer onto a low speed as it begins to incorporate.
Scrape the sides of the bowl with a rubber spatula.
As the butter and sugar start to combine increase to medium speed.
Watch as the ingredients mix as you do not want it to be over-creamed. This will cause your butter mixture to become very soft.
When you see the butter and sugar have combined to form what appears to be a ball of dough it is ready.
** Note: If you use the whisk attachment with cold butter it may break.
** Note: Using a high speed will cause air to be whipped into the mixture which may result in air pockets. Although your icing may taste good it will not achieve the same smooth look when you frost your cake or cupcakes.
Creaming butter and sugar using a hand mixer:
Add room temperature butter and sugar into a large mixing bowl.
I cut the butter in pieces for this. Each stick I cut into 4-5 pieces.
Use the beaters attachment & turn your mixer onto a low speed as it begins to incorporate.
Scrape the sides of the bowl with a rubber spatula.
As the butter and sugar start to combine turn the mixer speed to medium..
Watch as the ingredients mix as you do not want to overwork them. This will cause your butter mixture to become very soft.
When you see the butter and sugar have combined to form what appears to be a ball of dough it is ready.
Creaming butter and sugar without an electric mixer:
You should use a sturdy spoon for this. A wooden spoon works great.
Add butter and sugar into a large bowl.
I cut the butter in pieces for this. Each stick of butter I cut into 4-5 pieces.
Begin by pressing your butter down against the bottom and sides bowl. This will allow you incorporate the sugar easier.
Start to fold the butter over the sugar and then use the spoon to press the butter against the bowl again.
As the butter and sugar start to combine use the spoon to mix the ingredients.
When you see the butter and sugar have combined to form what appears to be a ball of dough it is ready.
** When not using an electric mixer & if time permits I use a slightly softened butter. This allows the creaming process to be a bit easier. Then I cover the bowl with plastic wrap and set it back in the fridge to firm up for about 20-30 minutes.