butter cake - cream butter with sugar does not work

[LE]

hi all. i tried to make basic butter cake yesterday. i used speed 7 for 1 minute to cream the butter and sugar but the butter melted & became watery instead of the fluffy & light texture when i used a cake mixture machine. am i using the correct method? hope someone can help me on this. thanks.

[faffa_70]

Hi Le, welcome to the forum.

For creaming butter and sugar I have found using speed 3 for a minute or 2 does a far better job. It keeps all the ingredients down around the blades for mixing and not up the side of the bowl. It would have melted from the speed of the blades on speed 7 for 1 minute.  Hope this helps 

[cookie1]

Hello and welcome LE.
I use Faffa's method after she advised me and others a couple of years ago and find it just right. It saves having to scrape the bowl down heaps of times too.

[mcmich]

Thanks Faffa. I'm forever scraping down the sides of the bowl when creaming butter and sugar. 

[achookwoman]

Yes,  I use Faffa's method also. Great,  thanks again.

[fundj&e]

speed 3 is the way 2 go

[EmeraldSue]

I have also discovered that butter straight from the fridge works better than softened butter as the heat of the blades spinning warms the butter as it mixes. I also cream my butter and sugar on speed 3 for 2-3 minutes.

[snappy]

I use the butterfly speed 4 / 2 mins when I really want to cream - i do this for my cinnamon tea cake and it works out perfectly.

[dragongirly]

Same here Snappy.  The butterfly does a great job at creaming the mixture.