Creaming butter and sugar results in lumpy and grainy mixture
I was beating butter with sugar to make a cake. I used President brand butter (80% fat) and it was soft at room temperature before beating. However, only after few minutes, my mixture started grainy just like over-whipped cream. I decided to continue and ended up with pale and creamy butter but it wasn't smooth. What did I go wrong?
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Quick Answer about "Creaming butter and sugar results in lumpy and grainy mixture"
Undermixed butter and sugar will look gritty and chunky. This can lead to dense cookies and cakes. It is possible to overmix the butter and sugar. If you overmix, however, the butter will separate out of the mixture and it will be grainy and soupy, so be sure to stop once your butter becomes light and fluffy.Why did my butter and sugar split?
If the two elements melt unevenly it can result in separation. If you have good stovetop burners, we recommend turning them to medium-low to allow the butter and sugar to melt gently in the beginning stages. If the heat is too high, but butter might melt too quickly and can separate from the sugar.What does creaming butter and sugar result in?
Creaming butter and sugar together adds pockets of air that aerate the batter. This air puffs up cakes and other homemade treats as they bake, giving them a lighter and more appealing texture. The air is added by beating room-temperature butter with sugar on high speed.How to Cream Butter \u0026 Sugar | Just The Tip | Steve Konopelski
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