Creaming butter and sugar gives cake and cookie batter better structure. Even after dry ingredients are added, the batter's structure is maintained. The result is fluffy and moist cakes and desserts.
For successful creaming, allow the butter to soften slightly to room temperature. However, if the butter gets too soft, it will not incorporate the proper amount of air, which will produce a drier, denser result. Another tip, if the sugar and butter mixture appears slightly curdled, the butter was likely too warm or was beaten for too long. If that happens, don't worry. You can refrigerate the mixture for 5-10 minutes without risking the integrity of your recipe. After it regains some firmness, beat the mixture until creamy.
Let the measured amount of Challenge Butter soften slightly by warming up to room temperature (about 30 minutes to an hour).
Beat the butter until it is softened and slightly creamy-looking, about 1-3 minutes.
Gradually add sugar and bring the mixture to a light, creamy consistency.