Cream butter and sugar until light and fluffy- how many minutes?

For room temperature butter, how long exactly does it take to cream butter and sugar until light and fluffy?


Does hand held mixer take longer to cream them until light and fluffy compared to stand mixer?


Why wouldn't the eggs incorporate into the butter/sugar mixture no matter how long I beat? When I make cookies, the eggs will incorporate into the butter/sugar mixture, but when I make cake, the eggs will not incorporate into the mixture, there is chunks of butter with eggs. Please help!!!Cream butter and sugar until light and fluffy- how many minutes?
When baking we layer the ingredients, so to speak, thus the combining of the ';fat'; and sugar together and then the eggs same thing with sifting the dry ingredients and then incorporating them into the wet.





I love using my stand mixer to make cookie dough, I can get the butter and sugar mixing while I go grab my eggs, etc.. I don't really time how long it takes to combine butter and sugar, certainly you'll see the difference as they become smoothly incorporated.





I just made chocolate chips cookies tonight and didn't want to break out the stand, I suppose it took me 3 minutes by hand to get the butter/sugar where I like it to be.Cream butter and sugar until light and fluffy- how many minutes?
you cream until light and fluffy to incorporate air into your cake. and hand mixers take longer then stand mixers.





try a higher speed and longer


next time add one egg at a time and allow to mix in thoroughly in between each egg





once flour is add try not to mix as much so the cake won't he dense
Use your stand mixer if you have one. It takes about 4 minutes with my Kitchenaid. As for your cake mix, the same thing happens with me. You'll never completely break up the fat molecules in butter. Just be sure it's good and soft and at room temperature before and that will help, too. Ditto for eggs.
You should never beat them together for more than about 3 minutes. The eggs and butter should be room temperature.
A couple or three minutes should be good for the butter and sugar.





Yes, the eggs will incorporate but the point is to incorporate air into the mixture before adding the egss. I learned in home ec that beating too much after adding the eggs can make the product overly tough.
A stand mixer will take less time than the hand mixer. It will depend on room temperature, temperature of the butter and the eggs for the time that it takes. Generally 3-5 minutes. You can tell when they are ';light and fluffy'; by the appearance it should be very light in color and have a ';full'; look. Your eggs should be at room temperature, add them one at a time after the butter and sugar is well combined. Once they are all combined you can begin to add the dry ingredients.





Cakes need to be well creamed before you add the eggs and always have the eggs at room temperature. Mix the dry ingredients into the creamed mixture slowly alternating with wet ingredients. You should not end up with any butter globules.
about 3 min. I just made a banana nut loaf and I beat the butter and surgar about 3 minutes....and as far as making a cake... it helps if the eggs are room temperature along with the butter.... and really beat the mixture long enough... at least 2 minutes or more...A hand herd mixer is the same as a stand
my understanding when it comes to creaming is that you are adding tiny little bubles of air and whe you cream. you get delicate texture when baked. Not everybody owns a kitchen aid stand mixer, with your manual one you can do many wonders as well. Either one.





the eggs are added gradually in stages one by one ( this makes a difference), with the mixer on low, which ensures that the batter doesn鈥檛 curdleNext, add milk and other liquids and finish with the dry ingredients. also can add the liquid and flour alternately in stages, producing the same result.





when you are creaming you cannot add all the ingredients at once





If you have more question I would be happy to help.
2-4 minutes?
I don't know how long it will take you because it depends on the mixer, but I can tell you why you have butter chunks. All your baking items should be at room temperature. You're adding cold eggs to your mixture and add them one at a time. Always follow the recipe directions.
2 minutes or until creamy.