How can I tell when my fat is sufficiently creamed?

When creaming butter or shortening with sugar, how can I tell when it's creamed enough?

With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive.

Also, what are symptoms could I see in cookies which have had the butter under-creamed?

Update:

I think that I'm familiar with the standard guides of light and fluffy, but I seem to have a hard time evaluating that when I'm watching the mixer. My cookies always seem to come out too flat, and since I'm measuring flour by weight, creaming is my next suspect.

What should I look for? Are there any tests that I can do; perhaps similar to the window pane test for bread development?

Best Answer

The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.

The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.

Cookies baked with under-creamed butter would therefore remain fairly flat and dense.

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Quick Answer about "How can I tell when my fat is sufficiently creamed?"

The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume. The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture.

How would you know that you have creamed butter well enough?

Properly creamed butter and sugar will be pale yellow in color, but not white (more on this later). If the butter is too soft or melted, the air bubbles will be created but then will collapse again.

How do you know when butter is creamed?

Whether you cream with a mixer or by hand, the best way to know if your butter and sugar are creamed is by looking at it. As more air is incorporated into the mixture you will notice the color will lighten and the texture will turn fluffy.

How do you identify if the butter margarine is well creamed?

Know when to stop beating.

When it's ready, the mixture should be creamy and lump-free. ...

A good test is to drag a fork through the mixture - if you see any streaks of butter, you'll need to keep beating, if not you can continue with your recipe.

How long should butter and sugar be creamed?

To get softened butter, beat the butter and sugar at a moderate speed for 2 to 3 minutes and you'll be well on your way to baking perfection! Undermixed butter and sugar will look gritty and chunky. This can lead to dense cookies and cakes.

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