Hello all! I made a cake that called for butter in the recipe. I creamed it in the KA, but still got butter lumps in my batter. Anyone have any tips for preventing this? It was a nightmare having to put this thru a strainer!
Sounds like maybe your butter was too cold(not room temperature) or could also be when you put your flour in. Lumps of flour. As you start to alternate flour/milk or whatever your recipe calls for, sometimes you can tell by looking at the batter in the bowl that you need to stop and scrap down. Sometimes even making sure you get to the very bottom of that bowl.