Just need opinions. Most recipes never say how long to cream butter and sugar, and when they do it varies anywhere from 3 minutes to 10 minutes. Living in the south if you do it very long, you will have butter soup. Sometimes I put the bowl in the freezer for a few minutes. I've found about 3-4 minutes is when the mixture looks the fluffiest, more than that and it starts shrinking. Does anyone have a foolproof method of getting it "just right"
I doubt there is a precise formula, MamaGeese. Like you, I usually cream my butter and sugar for three or four minutes, until it lightens and gets fluffy. I also live in the south.
in a 5 qt mixer i use cut up cold butter and beat the phooey out of it — the joy of planetary mixing — in a larger mixer I just dump it in whole and cold —
thatcakedude— whoa look at you responding to a post! you graduated 
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