Creaming Butter for Rolled Sugar Cookies

Video Transcript

"Hi, I'm Jennifer Cail. On behalf of Expert Villag, I'm going to show you how to make a variety of different rolled sugar cookies. Our next step is going to be beating our butter. We are going to use 2/3 of a cup of butter. Measuring out thirds of stick butter is not always the easiest thing. So the easiest way to measure out 2/3 is to take one cup of butter which is 2 sticks and then measure out a 1/3 of a cup, it should be marked on the wrapper. Cut that away and then what you have left is 2/3 of a cup of butter. Alternately you can always use very softened butter and measure it to a measuring cup but honestly I don't think it's worth the trouble. We are going to want to use a nice soft butter for beating. You can see that my butter has been sitting out for a while. You want to leave it out for the bare minimum half an hour depending on the warmth of your kitchen but preferably for an hour or more. We are going to lock our mixer into place and start off on a slow speed before moving to a faster speed. You want to make sure that your butter is soft not only for the easy beating but also to make sure that you don't burn out the motor of your mixer. Now we can unlock our mixer and see what a great texture that our butter has been beating into. It's nice and soft and creamy. We are ready for the next step."