How to Cream Butter and Sugar

Creaming describes the combining of butter and sugar for a batter for a cake, biscuits, cookies and sometimes muffins. Creaming is best done with room temperature cubed butter and any sugar type will work.
 

Use an electric stand mixer where possible or hand beater of a stand mixer is not available. It can be done by hand but the results are never as good.

 

Although most recipes don’t state it, creaming should be done for at least 8-10 minutes until the resulting mixture actually resembles cream.

 

Creaming incorporates air and is a vital step in cake making.