Creaming Butter and Sugar Help

[jennamez]

Hello Everyone,

Has anyone successfully creamed butter and sugar ( later adding eggs) in the TM ?
Mine always ends up a bit yoghurty...

Thanks

[Meagan]

Well I have just done it. I started with the butter,sugar and vanilla and just used the blades then I thought I would try using the butterfly, which worked quite well - not sure of times as it was a real trial and error go this time. I just kept scraping down the edges and then added one egg at a time and put it on 2/3 for each time then once the egg was combined I added the flour and milk. It is currently cooking so there is yet to be a verdict on it's success

[jennamez]

Hmm, maybe I forgot to use the Butterfly....
Thanks Meagan

[Thermomixer]

Should still work without the butterfly.  Often looks abit funny but usually doesn't seem to affect the end product.

[Meagan]

One other thing is if the butter is cold from the fridge it does look a bit cottage cheesy in the mix but you get that with any machine used to make a cake mix not just the TMX

[Chelsea (Thermie Groupie)]

At one of our Tassie TMX classes one of the consultants admitted that the TMX doesn't cream sugar and butter very well and that she uses another applicance for creaming in some of her recipes.  I appreciated her honesty. I have noticed that it doesn't cream well but haven't noticed it affecting my end results so I continue using my TMX.  

[bron]

I dont seem to cream the butter and sugar in any recipe anymore, I just place butterfly in bowl and whip up the eggs with sugar at 37º a few mins and then add the butter(very very soft...almost melted) and mix a few seconds and then add the flour and other ingredients. My kids and their friends love the outcome, lovely moist light cakes, try changing the creaming of the butter to whipping the eggs with sugar instead!

[JulieO]

I must try this, thanks Bron. 

[trudy]

I must also try this Bron.  Must say most times I use the butterfly and it seems to be fine.

Trudy

[judydawn]

Nice to see our cooking genius back from holiday giving her knowledgeable advice once again. Missed you enormously Bron 

[Amanda]

To be honest, I don't use the TM for creaming butter and sugar, either.  It just doesn't get it to that light, white stage that a KitchenAid does.  While that is often not a problem, sometimes when I'm baking I want it to be exactly right to get the best texture.
It also doesn't beat eggs up as light and frothy as the KA either.

[brazen20au]

i haven't had a problem with creaming in the tmx to be honest

[cookie1]

A lot of butter/sugar combinations curdle no matter where you cream them. A spoon full of the measured amount of flour will usually fix it if it worries you. It doesn't seem to affect the outcome of the food.

[jennamez]

Thanks everyone for their replies 

[Gralke]

The other day I was making a chocolate cake (very light - not moist) from the Portuguese Cake Book and their way of creaming the butter with the sugar worked out very well actually so I thought to share: in this recipe you separate yolks from eggwhites, beat the eggwhites first with butterfly 6 in, speed 3,5 (in this case 6 eggwhites) and then beat the sugar with the butter and yolks for 6minutes on speed 3.
As a side note: this chocolate cake is actually very light and quite big and is then covered with boiled condensed milk with chocolate (brigadeirão) and sprinkled with chocolate pieces. It anybody is interested I can post the recipe and next time I make it I will post some pictures.