Beating Butter for Red Velvet Cake

Video Transcript

"Hi! I'm Jennifer Cail and on behalf of Expert Village, I am going to show you how to make this delicious traditional Red Velvet Cake. Our next step after we have incorporated the dry ingredients in one bowl and the dry in another, is to beat the butter. We are going to start out with 1 stick of butter which is equal to a half a cup of butter or a quarter of a pound and you will want to have let the butter sit out for a while before your baking. You want it to be soft, you don't want it to be hard. Otherwise, it is going to be very difficult to beat it into a creamy consistency. Get that off of the paper and we are going to start out with the mixer at a slower speed. Now you will definitely want a stand mixer for mixing all of the ingredients. It will save you a greatly muscle power and also if your butter is not quite at room temperature and isn't as soft as it can be, then it will take a lot of that work out. We are going to increase the speed of the mixer. You want to make sure that your mixer isn't working too hard which is one of the big reasons why you let your butter get soft first. It can easily burn a motor out if your butter is ice cold. So you can now see that our butter is the right consistency, nicely creamed and we are ready for the next step."