🧈
Desserts · 4 min read
Creaming Butter & Sugar Until Fluffy
Creaming is the step of beating butter with sugar to trap air, giving butter cakes and cookies their light, tender crumb.
The butter should be soft at room temperature (it dents lightly when pressed) but not melted. Beat just until the mixture turns pale and fluffy, then stop.
Quick notes
✓Soften butter to ~20°C — never let it turn runny
✓Beat until the butter lightens in color and gains volume
✓Don't overbeat or the butter will split