The optimal ending temperature for butter cake batter should be around 68 - 72 degrees F. Or they melt the butter in the microwave. The mixture is beaten until it is lightened in color and often described as fluffy from its tiny air bubbles. I do not suggest microwaving butter to bring it to room temperature, because if it starts to melt you will not be able to cream it properly. If not done properly, the result will be a cake that has risen more on one side, one that has not risen to its fullest potential or one that will first puff in the oven and then fall, causing it to be flat. Then, let the mixer run for 30 seconds on LOW. 5. Thank you. 16 comments. Scrape down the bowl at least once about half way through the mixture. You’ll notice the batter change drastically in color and texture. Any time a recipe asks you to beat or “cream” butter and sugar together at the start of the recipe, you’re using the creaming method. When making cakes, make sure the rest of your dairy ingredients and eggs are also at room temperature. It affects rise, texture, and structure. Creaming Method. Subscribe today and receive this quick guide right to your inbox: Your email address will not be published. You’ll need the following ingredients and supplies to get started: Place the sugar and butter in the bowl of your stand mixer, or another bowl if using a hand-held mixer. It’s used most often in cookies and cakes, and it’s maybe the most important step in the whole recipe. In addition the sugar crystals aid in supporting the fat in the walls around the air bubbles in much the same manner as the fat globules in whipped cream. Paddle attachments may work well, but I think they’re highly overrated – exquisite baking was produced for centuries before there were stand mixers with paddle attachments, although presumably with more elbow grease. This site uses Akismet to reduce spam. SARAH SAYS: I do not advise doing so. Baking Info's article on the creaming method tells us the ideal temperature for creaming is 21°C (70°F). 3. READ MORE, ©2020 Sarah Phillips, Inc. All rights reserved. It's because butter is of water in fat, with some dairy solids that help hold them together. If you’re using a stand mixer, always use the paddle attachment. Beat the butter on low (or medium-low)until softened. This is kind of a misnomer; the beaten solid fat and sugar mixture actually has many visual attributes. SARAH SAYS: The temperature of the butter will be around 42 to 44 degrees F. I measured it by sticking the end of an Instant Read Thermometer in the middle of the stick butter, and holding it there for a few minutes. This is the main goal of creaming… This results in a whole host of problems, such as dense, flat and flavorless recipes (even cookies). The first step in recipes mixed with the Creaming Method, are typically SHORTENED (BUTTER) CAKES and some COOKIES. Begin mixing on medium high speed, stopping the mixer and scraping down the beater and bowl once or twice. Next, if it is a shortened cake, the (cold) eggs are added gradually in stages, with the mixer on low. READ MORE, Hi, I'm Kelly Hong Contributing Editor, Food Stylist and photographer, since 2007. Air is enclosed in the fat more rapidly after some sugar is added, hence creaming is usually done by adding the sugar to the fat, either gradually during the creaming process, or all at one time.

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