Creaming Butter for Russian Tea Cakes

Video Transcript

"I'm Stephanie Barnett and on behalf of Expert Village, I'm here to show you what to bring to your next office Christmas party, something savory and something sweet. So now we're going to start the Russian Tea Cakes. First take your softened butter, it has to be softened, otherwise this won't work. You're going to put that in your mix master. If you don't have a mix master, you can put it in a glass bowl and you can do this with a wooden spoon. It will take a lot of arm work to do it but you can do it, they used to do it without mix masters a long time ago. Then you're going to take some powdered sugar, you need half a cup of powdered sugar. This is a cup measuring spoon that I'm using so I'm just going to do half of that and pour that in there. Then you're going in a very low speed because you don't want that sugar going flying. Once it starts to incorporate, then you can pick it up a little bit. You want to get it all incorporated and then you're going to slow it down again, and you're going to add one teaspoon of vanilla, and again, remember, good quality vanilla. Measure that out, I like to add a little extra because I really like the vanilla taste. The recipe calls for one teaspoon, I add one and a little bit. So you're going to really incorporate that together. "