Creaming butter and sugar question

[cookie1]

I used the butterfly to cream butter and sugar yesterday, but I usually don't bother with it. I just cream using the blades.
Which is best please? Butterfly or no butterfly?
I found with the butterfly I had to keep scraping down the bowl. I've creamed heaps of butter and sugar and never really thought about it much. What is your opinion?

[CreamPuff63]

3 mins, Speed 3 (scraping down the sides about every minute) is ok for me. if the butter is at room temp, then the mix gets nice and light. Its a really good question cookie, and I look forward to what others are finding is good for them.

[faffa_70]

I don't use the butterfly for that reason Cookie, I generally use speed 3 for however long it takes until I am happy and half the time I am too lazy to even scrape it down when using speed 3

[Amanda]

Creaming butter and sugar is a really important step in getting air into a cake.  If I am making a cake for the family lunchboxes I just use the blades at about Sp4 for 2-3 minutes scraping down every now and then.
If I am baking a cake that is going to be for something special I use the KitchenAid as it is just quicker and easier and gets a better result. 

[cookie1]

Thanks everyone. Like you Amanda I use other means if it is a special cake. Home ones will get no butterfly as I'm too lazy to keep scraping it down.