How to cream when there is more sugar than butter in the recipe?
I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180 g sugar and 75 g butter. It was supposed to be creamed at room temperature, without melting the butter. The result was a mass of separated dry crumbles, not the smooth mass I am used to seeing.
Is this normal? Would using a paddle have made a difference? (I used the foam beaters of the handheld mixer, it doesn't have a paddle). Should I have tried to beat for a longer time?
The cookies tasted good in the end, but maybe they could have been better with a better creaming.
Best Answer
For the purpose of mixing butter and sugar (oddly enough) are considered "wet" ingredients. What other wet ingredients are in your recipe? Eggs, Milk, Extract... these may be added in the creaming process to get a more smooth "paste" rather than a crumble.
You may also wish to try starting with 50g (or even less) of sugar to get the "smooth mass" (paste) that you are accustomed to and then slowly add the remaining sugar.
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How do you fix mixed sugar and butter?
If creamed too long the mixture will turn white and, if you use it, will give your baked goods a dense, almost gluey, texture. So, don't leave your mixer unattended and keep an eye on the mixture so you can see when it's ready. Unfortunately, there isn't a way to correct over-creamed butter and sugar.Does creaming butter and sugar make a difference?
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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