How to cream butter and sugar for baking
Judge softened butter by touch and watch how the mixture changes as you beat.
Cut the butter into similar pieces so the centers soften at the same rate. Press the thickest piece. A finger should leave a shallow dent while the piece still holds its edges. A hard block can ride around the bowl on the beater. A glossy puddle needs a little time in the fridge before you start.
Beat the butter briefly to make it smooth, then add the sugar and mix at the speed your recipe specifies. Pause and scrape the base of the bowl and the back of the paddle with a flexible spatula. A stripe of dense yellow butter below a lighter mixture needs another pass with the beater.
Look for a paler mixture that spreads in soft ridges and appears slightly fuller. Granulated sugar can still feel gritty at this point. Add the eggs or next ingredient in the order given by your recipe.
