Creaming Butter and Sugar
Beating fat with sugar until pale, fluffy, and dramatically increased in volume. Tiny sugar crystals cut air bubbles into the fat, creating a light, airy structure that makes cakes tender and cookies chewy.
When to Use This Technique
- Most butter cakes and layer cakes
- Chocolate chip cookies and shortbread
- Buttercream frosting
- Any recipe that says 'cream until light and fluffy'
Temperature Guide
Temperature Range
Butter must be 65-68°F / 18-20°C — room temperature but not soft
Visual Cue
Properly creamed: pale (almost white), fluffy, increased by 30-50% in volume
Readiness Test
Rub between fingers — should feel smooth, not grainy
Step-by-Step Instructions
Butter must be soft but not greasy — 65-68°F. Press finger in: should leave dent with no grease.
Tip
Leave butter at room temperature for 1-2 hours. Never microwave — heat unevenly.
Common Mistake
Cold butter doesn't aerate. Melted butter = flat, greasy result.
Beat butter alone 2 minutes until smooth and pliable
Tip
Getting butter smooth before sugar goes in prevents lumps
Add sugar, start on low to prevent cloud of sugar dust, increase to medium-high
Tip
Each sugar crystal acts as a tiny knife cutting air pockets into fat
Beat on medium-high for 4-6 minutes, scraping bowl sides frequently
Tip
Insufficient creaming = dense, heavy baked goods. Don't rush this step.
Well creamed: visibly paler, fluffy, mousse-like texture, significantly increased in volume
Tip
Taste it — should be smooth on tongue, not grainy
Equipment Needed
- Stand mixer or electric hand mixer with paddle attachment
- Rubber spatula
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
5-10 minutes
Category
Baking & Pastry