So many creaming method instructions out there for cakes...but can anyone specify how they cream butter and sugar using a kitchen aid? I.e. what speed? How long? How soft or cold is your butter?
Thanks a bunch!
I usually make sure my butter is soft at room temp and mix it on stir/2 speed...I usually stop it once to scrape down the sides then continue mixing until smooth and creamy
Butter at room temp and medium speed until light and fluffy (let it go a minimum of 5 minutes). Mix your other ingredients on a slightly lower speed, If you don't have one of the blades with scrapers, make sure to stop every so often and scrape down your bowl.
Thank you for the replies
i use cold right out of the fridge butter usually cut in cubes but sometimes whole right out of the wrapper -- start slow -- i just lower the bowl and unhook/use the beater to scrape the bowl -- raise it back up -- then speed 5 or 6 -- till all is well -- the planetary action of the beater warms the butter plenty