How to Cream Butter for Cupcakes

Imagine that you've received your grandmother's secret chocolate cupcake recipe. The ingredients, bowls, pans and mixer are ready. You take one look at the recipe and the first step tells you to cream the butter. But, you don't know what that means. There are some simple steps you can follow to ensure your recipe goes as planned.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Butter
• Mixing bowl
• Sugar
• Electric mixer
• Spatula

1. Measure the amount of butter called for in the recipe. To measure the butter, either use the markings on the butter wrapper or pack the butter in a measuring cup.

2. Soften the butter in the microwave. The butter must be at room temperature, which is 65 to 67 degrees F.

3. Place the butter in a mixing bowl, which should be at room temperature so the temperature of the ingredients is not altered.

4. Add the type of sugar called for in the recipe. When measuring granulated white sugar, spoon it lightly into a measuring cup. When measuring brown sugar, be sure to firmly pack the sugar in a measuring cup.

5. Mix the sugar and butter on an electric mixer's low speed to start. Incorporate all ingredients before gradually increasing the mixer's speed.

6. Scrape the sides and bottom of the bowl frequently to ensure that all of the ingredients are incorporated. Occasionally stop the mixer to scrape and unclog the beaters.

7. Stop creaming the mixture when it becomes pale ivory in color and fluffy in texture.

Tips & Warnings

• To speed up softening the butter, cut it into slices before placing it in the microwave.
• If the butter is not creamed well, curdled and separated batter will result.
• Use the mixture immediately so the butter doesn't soften and lose the air bubbles that give the cupcake a delicate texture.

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