How To Cream Butter and Sugar

3 spoons with different stages of the creaming method.

5 from 1 vote

How To Cream Butter and Sugar

Learning how to cream butter and sugar is vital for very home baker. Correctly performing the creaming method will produce professional quality baked goods with a lovely light and airy texture! This super easy technique is the most commonly used cake mixing methods in baking, but there are a few simple rules that you need to follow for the best results. These instructions show you how to make a simple sponge cake using this method.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 426kcal

Author: Katalin Nagy

Equipment

Ingredients

167 g Unsalted butter room temperature
150 g Granulated sugar
2 Eggs room temperature
167 g All purpose
¼ taspoon Salt
1½ teaspoon Baking powder
40 g Whole milk room temperature
½ tablespoon Vanilla extract

Metric - US Customary

Instructions

Put the room temperature butter and sugar in the bowl of a stand mixer. Then use the paddle attached to cream them together on medium-high speed until the mixture is a pale yellow, fluffy, and has doubled in volume. You will need to stop the mixer to scrape down the sides of the bowl and beater a few times while mixing. This step can also be performed with an electric hand mixer.
Add the room temperature eggs one at a time to the creamed mixture making sure that each one is fully incorporated before adding the next.
Sift the flour, salt, and baking powder together, which are your dry ingredients. Then combine the room temperature milk together with the vanilla extract, which are your wet ingredients.
Turn the mixer down to low speed. Now, add ⅓ of the dry ingredients followed by ½ of the wet ingredients. Then add another ⅓ of the dry ingredients followed by the other ½ of the wet ingredients. Finally, add the remaining ⅓ of the dry ingredients. Be careful not to overmix the batter.
To bake, divide the creamed cake batter equally between 3 greased and dusted round cake pans. Next, bake them at 175 C / 347°F (no fan) for 20 min or until a toothpick inserted in the center comes out clean. Then allow them to completely cool on a wire cooling rack before frosting.

Notes

Always use unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe to balance out the sweetness.
The egg, butter, and milk should be used at room temperature.

Nutrition