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I used to cream butter and sugar for 10 minutes like a maniac
I used to think creaming butter and sugar for a full 10 minutes was the secret to fluffy cakes. Then my sister laughed at me after one of my cookies came out flat as a pancake last Thanksgiving. Turns out I was over-creaming so much that the butter got too warm and melted everything. Now I stop the second it looks light and fluffy, about 3-4 minutes max. Has anyone else been taught bad baking tricks that just messed things up?
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keithbennett28d ago
Your mileage may vary, but I actually found that extra long creaming time made my cakes lighter. Maybe your butter was too warm to start if it melted on you.
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dianagreen28d ago
Oh sure, I once overbeat butter so long it turned into something resembling cheese.
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