Cream Butter
How to cream butter for moist and fluffy cakes.
The purpose of “creaming” butter and sugar for cake and many cookie recipes is to give structure to the batter. This structure is maintained even after dry ingredients are added. The result is fluffy and moist cakes and other desserts.
For successful creaming, let the appropriate amount of Challenge Butter soften slightly so that it becomes room temperature. If the butter is too soft, it will not incorporate the proper amount of air, which means a drier, denser result. Beat the butter until it is softened and slightly creamy-looking (about 3 minutes). *NOT SURE ABOUT THIS TIME* Then add the sugar gradually, bringing the mixture to a light, creamy consistency. If the sugar / butter mixture appears slightly curdled, the butter was too warm or was beaten for too long. Luckily, you can refrigerate the mixture for 5 to 10 minutes without risking the integrity of your recipe. After it regains some firmness, beat the mixture until creamy.
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