The more fine bubbles you have in your network, the lighter in texture your cakes will be and the finer the crumb.

Anyone else have this problem? I haven't experienced any problems with either creaming butter and sugar, or eggwhite and sugar.

In creaming the butter and sugar together, you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. Instead, I beat the eggs and sugar till really light and frothy, then beat in the butter that has been previously melted. Creaming the butter with the sugar produces a different texture, and you should not change the method between recipes. Sifting the flour with the baking powder/soda prevents uneven distribution of the leavener which can cause holes in the finished cake. I stopped creaming butter and sugar years ago. 'Creaming' means combining sugar with a solid fat, such as butter, shortening or margarine.

Sifting the flour with the baking powder/soda prevents uneven distribution of the leavener which can cause holes in the finished cake. Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix.

3/ The Creaming Method Process: 1. I use the flat beater for butter and sugar, and balloon whisk for egg and sugar. It is more common to use roughly equal weights of butter and sugar when creaming them together; here there is more than twice as much sugar compared to butter, so I am not at all surprised that it is not ending up as a very creamy mixture. This is true for your muffins as well, while it makes your cookies light and crisp instead of hard and dense.

The sugar should be granulated, not powdered.

My cakes come out way lighter and more moist and of course this method is way quicker. Butter and sugar form a thick paste that coats the walls of the bowl where the beater barely touches, meaning I have to scrape the sides down every few seconds. Ask Question Asked 5 years, 7 months ago.

For these reasons, it is important to master the skill of creaming butter. The smaller the crystals, the larger quantity of small air pockets there are, resulting in a very light and fluffy textured cake (thus castor sugar it great for this method).

If you're using comparatively small amounts of butter and sugar there may not be enough total mass for the mixer to process it properly. It's a common skill in baking that ensures even distribution of the butter through the cake mixture.

Superfine, regular, turbinado (sugar in the raw) and brown sugar … Not getting the creamy result beating butter and sugar. When creaming for baked goods, what's more important than an apparent melting of the sugar (no grains visible) is the action of getting air into the butter, which one typically does by beating at high speed.

If all you do is stir, your dough won't be fluffy enough. This should take 1 minute.

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