how do i cream butter and sugar?
July 26, 2010 Tags: cream, sugar
Category: Scotland 9 Comments 
i want to make scottish shortbread cookies and the recipe says to cream the butter and sugar. how in the world do i do that?
July 26, 2010 Tags: cream, sugar
Category: Scotland 9 Comments
i want to make scottish shortbread cookies and the recipe says to cream the butter and sugar. how in the world do i do that?
Take the butter out of the fridge – let it come to room temp. When it’s soft, add in the sugar and beat it until well-mixed.
Use a hand mixer (it’s a lot easier and quicker than mixing by hand)… creaming involves combining soft butter (room temperature) and sugar.
You mix the butter and sugar together until it verly slightly fluffs up and the mixture lightens up (a little whitish)
Let the butter soften to room temperature. Then beat the butter and sugar together until well mixed and creamy… (do NOT microwave the butter to soften it)
mix the butter alone until it really softens then add the sugar, little by little, and your done =o)
mix the sugar and butter together by using a fork , keep doing it till the mixture is soft and creamy and all the sugar mixed in
mix it together you idiot!!!!!!!!!!!!!!
Mix It (Beat It)…!!
Cream (verb) To beat a fat, such as butter or shortening either alone or with sugar, to a light, fluffy consistency. May be done by hand with a wooden spoon or with an electric mixer. The process incorporates air into the fat so baked products have a lighter, creamier texture and better volume.
The butter needs to be at room temperature so take it out of the frig and just leave it on a plate. When it’s soft enough, put it into a mixing bowl and add the sugar, using a mixer, whisk, or a mixing spoon, mix it really well so that it’s a creamy mixture. That’s what “cream” means. Have fun baking!