Comments on: How to Cream Butter and Sugar

By: Vickey

Vickey — Thu, 14 Nov 2024 23:46:26 +0000

Thank you so much for all the great tips. It is really appreciated.

By: Dorothy Kern

Dorothy Kern — Fri, 05 May 2023 13:56:05 +0000

In reply to Cary.

Just until the mixture comes together

By: Cary

Cary — Tue, 02 May 2023 20:28:41 +0000

In reply to Dorothy Kern.

I found your article very helpful! Thank you. If you have a moment, maybe you have a suggestion: I’m reading a coffee cake recipe that has us cream butter and sugar then add eggs, sour cream, and vanilla then « continue beating. »

Any standard advice as to how long?

By: Khristi

Khristi — Thu, 26 May 2022 23:20:13 +0000

Omg this is SO SO SO helpful!! Thank you so much. I have been baking for a while now, I have most definitely been overcreaming my butter and sugar unattended for like 7 or more minutes and exactly the dense gluey type texture you explained, happens to me sometimes. I always thought the more creaming, means more air and fluffier baked goods but now I know that’s not the case.

By: Dorothy Kern

Dorothy Kern — Mon, 28 Feb 2022 21:58:27 +0000

In reply to Charles Fulco.

This isn’t even a recipe, it’s an article talking about how and why to do something. So the endless verbiage is actually important information.

By: Charles Fulco

Charles Fulco — Sun, 27 Feb 2022 23:32:01 +0000

Please get to the point of your recipe tips. I wasted mins. plodding thru endless verbiage to get to the actual info. I almost left your site.