How to Cream Butter & Sugar | Just The Tip | Steve Konopelski

Cream. Butter. Sugar. Method-or, how to best cream butter and sugar. You’ll use this most often in recipes for cookies and cakes, as it allows you to incorporate a very special secret ingredient…AIR, which will make your baked goods deLIGHTfully light and fluffy (See what I did there?). First, a little trick: I always add my salt to my butter and sugar (Why? No more salt pockets!). Second, remember that while ‘light and fluffy’ is what we want in our final baked good, it is also what we are looking for during the process, AND it refers to color and texture. Subscribe for more tips and recipes ► bit.ly/SweetLif...
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[@Miamibubi50]

At 73 I finally wanted to know what light n fluffy looked like! Bring on Christmas!!!!

[@lawanacroskey7994]

Finally someone said what number to cream on. Thank you.

[@BarbaraBrutzman]

So, apparently I have been creaming butter and sugar wrong, for pretty much EVER! Can't wait to taste the right way results. Thanks and can't wait for more videos. LOVE them!!!!!

[@SteveKonopelski]

So glad to be of help

[@Marscandy1]

Me too!

[@LoriStrussgenarts]

I loved that so much. The spatula use was helpful and I didn't know about LIGHTness versus lightness! Thank you!

[@SteveKonopelski]

I love that spatula trick!!! Yes, light and LIGHT...who knew 😉

[@williamdugan2924]

this was a fantastically AWESOME instructional video ... thanks!!!

[@AngryFrankReviews]

Wonderful save the microwaving the butter to achieve room temperature bit. Please don’t do that - it creates an uneven temperature that will leave baked goods flat. Instead either grate the refrigerated butter into shards using the course side of your grater and just wait a bit - or heat a cup or two go water to boiling in the microwave (3 minutes) remove and quickly swap in your stick of butter and close microwave oven door. The trapped moisture from the boiled water will thaw your butter evenly. Do not hit the on button or open the door too soon - in a few minutes you’ll be ready to roll. And you won’t sacrifice your final product by nuking your butter to death.

[@shandi6246]

This is so helpful, thank you!

[@dimbisola8781]

The video is very precise and helpful.

[@NotSoMightyAphrodite]

He's so cute and the best video on this process I've seen!

[@SteveKonopelski]

Thank you, (blush) and glad to be able to help.

[@shortcake180]

Perfect. Thank you! And thank you for getting straight to the point

[@Bchavi]

Very helpful and clearly explained. Thank you!

[@triciazeitler4911]

I thought to myself am I really looking this up, isn’t it simple. Well I learned something new today, thank you! And my cake 🍰 thanks you 🥰

[@livealifeoffervor2294]

I’m learning so much about creaming…I’ve been ruining my pound cakes for years. They taste wonderful, but I never know what I’ll get! Thank you, I ready to take on a pound cake!🎉😅😊

[@SteveKonopelski]

Fantastic! Thank you for the comment. I’d love to know how the next pound cake turns out!

[@aprilfetting8636]

I’m just now realizing I don’t cream my butter near long enough!

[@SteveKonopelski]

Lol, glad to be of assistance....yes...light and fluffy takes a little time. I like to get the rest of my ingredients measured during that time. Room temp butter is always best. Happy Baking!!!

[@copywriterjess]

This is the first helpful video on creaming butter and sugar I’ve found! My daughter’s birthday cake batter turned out so much lighter and fluffier than in the past. Can’t wait to taste the cake tomorrow! Thanks!!!

[@AliceLJones]

Nice! When I had creamed butter before it turned out more grainy and thought it was fine. I'll try this out next time.

[@SteveKonopelski]

Glad to be of help

[@CzarSmitty1963]

Cool - thanks for sharing!

[@AlysiasArtStudio]

Thank you! I’m in culinary school and this helped beyond their teachings alone:) Subscribing too!

[@SteveKonopelski]

Alysia, so glad to help. Where do you attend culinary school?

[@NorthThird]

Excellent video.

[@Marscandy1]

Thank you! This was ver helpful. Was wondering what I’d done wrong and now I know.

[@SteveKonopelski]

I’m glad you found this helpful. Thanks for watching and happy baking!

[@nicolenew1708]

THANK YOU

[@markjaypigao9960]

Thank you for the wonderful tip! ❤️

[@RyunChan-nel]

Thank you so much, I always get confused by the cream method, because I don't know if it has to be smooth like buttercream or it should still have a little bit of grain

[@mandanamirshekari6528]

It was so helpful with your great demonstration, thanks a lot .👏👏👏

[@SteveKonopelski]

You’re welcome, so glad it helped

[@thomasgronek6469]

Many thanks, it's nice to see it properly done. Would it work better with the whisk attachment, instead of the paddle?

[@SteveKonopelski]

Good thought process, however the whip could actually incorporate to much air which could cause problems depending on the type of recipe

[@thomasgronek6469]

@@SteveKonopelski thank you

[@kelseybachmeier8579]

Thank you! I haven't been creaming my butter and sugar long enough. I read online that some people also mix in their baking soda with their salt, butter, and sugar while they cream it all together. Have you done this? Would you recommend this? I'm making sugar cookies

[@SteveKonopelski]

I personally have not tried mixing the baking soda with the butter. I usually put my salt with the butter and sugar…that ensures the salt is well incorporated. The same theory would apply to baking soda. I would not do it with baking powder, because baking powder starts to react with moisture, while baking soda only reacts with heat.

[@patrickcomer4748]

Is the salt needed? I wonder in this mixture.

[@SteveKonopelski]

@@patrickcomer4748 I add the salt at this stage so it is evenly distributed in the mixture. Adding the salt with the dry ingredients may not be as evenly mixed.

[@kimberlyyates7631]

Hey chef Steve! Love watchimg your videos and haveing you as my teacher you make class a fun place to be!

[@SteveKonopelski]

Thank you so much Kimberly!!!

[@joanwarren2098]

Thanks for the speed for mixer

[@SteveKonopelski]

You’re welcome!!! Glad to help

[@christopherodonnell2375]

Thanks that was helpfull

[@shellybehm1426]

Dude thank you!

[@yvettestar5861]

I am going to try your method. I keep seeing so many options. Some of my pound cakes come out with dense spots and sometimes wholes when the cake is fully cooked. I keep reading that it is overcreaming the butter but i have tried varying speeds and times. Some say to mix the butter by itself first, then add sugar but when you are adding cream cheese too does that change how long you mix? Some say the mixer should be on 2 or 3. I saw one video food network that said to do it on high. Some say to cream no longer than 3 some say up to 7 *Sigh*

[@cynthiaogochukwu]

Omg I really need to get a mixer That's so easy I won't hv to take hours to get my butter fluffy😢

[@doradarinna6608]

Hello👋🏼 if using a margarine with sugar, will the light and fluffy texture be the same as butter?

[@SteveKonopelski]

Hi Dora, the texture will not be the same...but it will be similar. It’s not necessary to cream the margarine for as long

[@doradarinna6608]

@@SteveKonopelski okay noted😊 and can i still put salt together with the butter and margarine?

[@SteveKonopelski]

Yes Dora, you can still add the salt at the beginning... it gets well incorporated that way

[@doradarinna6608]

@@SteveKonopelski thank you for all the help steve👋🏼 have a good day😁

[@cynthiaogochukwu]

I hope this method works out for me It's so easy

[@SteveKonopelski]

I know you can do it!

[@jasonice8454]

What the ratio of butter in sugar?

[@camillemcghee3072]

Great tip

[@SteveKonopelski]

Happy to help!!! 😉

[@f.apollom.arenas3199]

Thank you!

[@doconnor1354]

Thanks, Steve. Great tip. My butter/sugar mixture came out too grainy. I believe I didn't time the mixture for five minutes. Would that grainy texture settle to the bottom of my cake? I suspect that could have happened. The bottom was too sweet. Also, does it matter whether you us the paddle or the wisk? I am uncertain here. Thanks for the info! Dennis

[@SteveKonopelski]

Paddle is the best attachment to use for sure. The settling in your cake is most likely do to the emulsion breaking. It happens often if your eggs aren’t at room temperature. If the mixture was to grainy then it needed to cream for longer

[@Tokilainen]

No, you didn't do anything wrong. His video is obviously fake. Since when does butter magically turn in to cream? haha!

[@devonnamalone4825]

Thanks chef I do b needing to cream mines longer cuz it don’t get like that all the time 🥰

[@shellyannpurcell1760]

Should sugar grain still be visible after am finish creaming? I domt want to over cream😢

[@SteveKonopelski]

@@shellyannpurcell1760 there will still be a little graininess in the sugar.

[@sensoryserenity2010]

I am still struggling to get it to light and fluffy texture... it was becoming a bit melty. Is it possible that I either over-did the mixing (or the speed of mixing)? Or perhaps just too hot in Australia rn lol

[@SteveKonopelski]

Is it 100% butter you’re using? This doesn’t work as well if it’s a margarine for example since water is a main ingredient in margarine. It might be the heat but butter starts to melt at 90F so your kitchen must be really warm. Mix at a medium speed (6 out of 10)

[@wanderingaloudwithmark3057]

I am in the market for a stand mixer. So not having used one yet I would like to know if the bowl scraping is necessary for all the stand mixers? Definitely a rookie here.

[@SteveKonopelski]

Great question and the answer is yes. All mixers are set so the attachments don’t scrape the bottom of the bowl. Kitchen Aid makes a paddle attachment that has a silicone blade on it which is meant to “scrape the bowl” as it mixes but it’s still a good habit to get into. It really allows you to see how the interior of the batter is mixing up plus get any bits off that are stuck to the attachment. Good rule of thumb is to scrape after each addition of a new set of ingredients (liquids, dry for example) and after any speed changes. A final scrape is always essential, to get any last bits off the side of the bowl, then a quick mix by had before placing the batter into its baking vessel. Great question indeed! Hope this helped.

[@wanderingaloudwithmark3057]

@@SteveKonopelski thanks and your answer is greatly appreciated. The info is very helpful in aiding with my purchase of a stand mixer. Lord knows there are many to choose from. Subbed

[@SteveKonopelski]

@@wanderingaloudwithmark3057 anything I can do to help I’m glad to assist.

[@IHateTheVA]

I forget youtube exists yet im on it all day. Been baking forever and been wrong this whole time. Thank you for the clarity.

[@syafwahab7414]

So by the end of this creaming method, it shouldn’t feel gritty at all ?

[@SteveKonopelski]

@@syafwahab7414 there will be a very slight grittiness, but in essence it should feel smooth

[@yy-jf3ym]

what type of sugar do you use?granulated or powdered sugar?

[@SteveKonopelski]

Granulated sugar is the best as it creates small air pockets in the butter, creating that beautiful rise. Of course some recipes vary…so if the recipe calls for powdered sugar then use that. Most creaming method recipes use granulated sugar

[@AishaSallaujalo]

Can I cream butter a night before I bake my cake ? Will it affect my cake texture

[@SteveKonopelski]

@@AishaSallaujalo it’s not a good idea to do it the night before…the whole point is to incorporate air.

[@shonthelawn]

Why the spatula instead of the whisk on the kitchen aid? If you’re using predominantly brown sugar, I assume it’s not going to get this fluffy, yeah? Thanks!

[@SteveKonopelski]

The paddle attachment adds air and works best for thicker mixtures. A whisk attachment will work as well. For me it’s a matter of personal preference. The paddle attachment also scrapes the bowl better

[@shonthelawn]

@@SteveKonopelski Thanks Steve! I’ll try the paddle next time!

[@nerineedwards44]

Like the video and also the attitude 😉

[@SteveKonopelski]

Thank you. Keep watching for more great tips

[@nurwarahlahing5707]

I need recipee

[@poojanair8555]

Is it possible to cream butter and jaggery? I don't use sugar in my recipes.

[@deliafidelia]

What if I only. want to cream 1/2 cup of butter. It doesn't seem to cream anything 😢

[@SteveKonopelski]

You may need a smaller mixer or possibly a handheld mixer.

[@deliafidelia]

@SteveKonopelski yes. I did and it worked better. Made my butter batter better

[@frostybeer8435]

Thanks

[@Elena-vn1mh]

Tried creaming butter and sugar, even when using room temperature butter nearly every time nothing happens. They just get combined without getting fluffy and the sugar doesn't dissolve, even if I have mixed for eternity (well over 5 minutes if not 10)

[@zia7926]

Mine too

[@danely3683]

Have you figured out how to stop that with this video or other methods? I’ve been doing it by hand for over 30 minutes and it stays grainy. I was told to use a machine to keep mixing and it’ll work. My mixer arrives in two days now.

[@zakryan2013]

At what speed?

[@SteveKonopelski]

Depending on the recipe anywhere from speed 3 to 6 (on a KitchenAid Mixer)

[@KM-vm6gp]

ah man, i was trying to cream butter, sugar and applesauce together and it was not working, lol. there was no way i could get it that fluffy omg

[@SteveKonopelski]

Very sorry to hear. Starting with room temp ingredients helps a lot. Cream the butter and sugar first, then add the apple sauce a little at a time. You need to build the emulsion first (butter and sugar) then the other ingredients just maintain the emulsion.

[@KM-vm6gp]

@@SteveKonopelski Hi omg! thanks for replying! I made so much more progress than the first time. I definitely over creamed it because my bowl kept getting cold (I genuinely tried hugging my bowl to make it warm again lol) but it wasn't a disaster like the first time. I've definitely got to learn *when* to introduce the applesauce so I don't go overboard but honestly, thank you so much for replying. I was so lost

[@SteveKonopelski]

@@KM-vm6gp I’m happy to help. Can I ask what we’re you trying to make?

[@nachos4521]

What mixer are you using?

[@SteveKonopelski]

I’m using a Kitchen Aid 6 quart stand mixer

[@everythingtemi130]

I tried creaming when I attempted to make blondies. It had a liquid texture. I microwaved the butter beforehand.

[@SteveKonopelski]

Most likely you microwaved it too long. When softening the butter in a microwave, only use 10-15 second increments and pause between each increment. Usually you will only need about 15 seconds max to soften a stick of butter. Remember the microwave heats from the inside out.

[@bridgetajohnson2697]

Would you use this method for sugar cookies?

[@SteveKonopelski]

Yes you would, if the recipe called for creaming the butter. My sugar cookie recipe is a cream butter method recipe. You could also use the rolling between parchment paper trick to roll out the dough as well

[@bridgeta.johnson8816]

@@SteveKonopelski Thank you!

[@Zayday1993]

The problem is I only have a handheld mixer

[@SteveKonopelski]

The same technique applies to a hand mixer. You may need to mix for longer, and you’ll want to make sure the butter is definitely at room temperature.

[@Zayday1993]

@@SteveKonopelski thank you ❤️

[@livealifeoffervor2294]

I’ll be sure to post a pic and let you know, regardless of the outcome!

[@tararachelle6159]

Do you have a video showing how your cookies turned out, using this method? Cause with butter THAT soft, I couldn't imagine that they didn't spread terribly. Cause that butter was past room temp.

[@SteveKonopelski]

Well Tara…once the cookie dough is made, it’s chills. All high butter items should bake from cold.

[@kohinoorakter5438]

Hi chef steve Why my butter and sugar isn’t so creamy It’s always watery When I make pound cake After using egg it’s so much watery Never creamy Please help…

[@SteveKonopelski]

Are you using real butter? Next thing is the eggs are probably too cold…everything needs to be at room temp. It takes eggs a lot longer to get to room temp than you think. If you are using margarine instead of butter it won’t work since margarine is mostly water

[@AldoCastillo]

About 10 minutes?👀

[@ODY0319]

Why do most cookie recipes say mix butter and sugar for 2 mins? Is it because they’re doing the speed on speed 8?

[@ODY0319]

Also would it work with brown sugar too?

[@SteveKonopelski]

Great question. The longer you cream the and sugar together the more air is incorporated. So, specific cookie recipes will ask for less creaming time to have less air, which in turn means less spread or rise. Each recipe is different…so those additional clues of a time frame are very helpful. For example, my personal sugar cookie recipe that I created I cream the butter and sugar for a long time, but I have no baking powder. I have seen many sugar cookie recipes that cream the butter and sugar for a short time, but they rely on rise from baking powder/soda. So it’s not simply just one technique, but the ingredients and the outcome that can also determine how long to cream the butter and sugar for. I hope that helped.

[@ODY0319]

@@SteveKonopelski it does! So basically don’t add baking soda/powder if I’m whipping it for 5 mins on speed 6, but if I am adding baking soda/powder mix on 6 for 2 mins

[@SteveKonopelski]

Brown sugar will work, yes. As far as your second question…it really more applies to what exactly are you making and what does the recipe ask for. In baking there isn’t a “one size fits all” kind of approach. The purpose of my video was really to illustrate the “light and fluffy” texture of creaming butter and sugar. My speed 6 for 5 mins trick is mostly for cakes where you want more air. Depending on what you’re making you don’t want a lot of air…or you do but you want it to deflate at some point. So I would offer this advise. Follow the written instructions of the recipe…and if they don’t give good indicators (like texture you are looking for) during any given part of the directions, I’d suggest finding another recipe. 😉

[@ODY0319]

@@SteveKonopelski I see okay. Yeah I was making cookies and the recipe said put in sugar and butter and mix until it’s creamy for 2 mins. I wonder if creaming sugar will work for box cake mix

[@Spidaface666]

*😔 when he put the buttercream on his 🐽 nose I felt some type of way I unsubscribe 🤷🏾‍♂️*