Creaming Method In Kitchenaid?

Baking By PollyH7 Updated 7 Sep 2015 , 1:32am by -K8memphis

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PollyH7 Posted 26 May 2015 , 7:54pm
post #1 of 6

Hi All:

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!

5 replies
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PollyH7 Posted 26 May 2015 , 11:49pm
post #2 of 6

Anyone? Pls

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TicTac521 Posted 27 May 2015 , 12:00am
post #3 of 6

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

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Jinkies Posted 27 May 2015 , 12:00am
post #4 of 6

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.


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PollyH7 Posted 7 Sep 2015 , 1:22am
post #5 of 6

Thank you for the replies relieved.png


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-K8memphis Posted 7 Sep 2015 , 1:32am
post #6 of 6

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

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