How to cream butter and sugar

This creaming method is often used for making cakes and cookies. Amanda Grant, editor of The Co-operative Food magazine shows you how to do it. More on this recipe from Amanda Grant and others in our free Co-operative Food digital magazine smarturl.it/CreamingButter?IQid=youtube

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You will need:

Softened butter
Caster sugar
Bowl
Electric hand whisk or wooden spoon
Spatula


Cut the softened butter into cubes, this helps to make it easier to mix later on.

Put the softened butter into a bowl – it needs to be soft so that it’s easy to beat

Add the sugar.

Use an electric whisk on a low speed to gradually mix together. If you are feeling energetic you could use a wooden spoon instead, this will obviously take longer.

Stop the mixer and push the butter and sugar mix back into the bowl with a spoon or spatula.

Increase the speed on the electric whisk.

Beat for a couple of minutes until creamy and fluffy.

Keep beating until the mixture becomes almost mousse-like in texture and very pale in colour, nearly white. This means that lots of air has been mixed in and it is now ready for you to add other ingredients.


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Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.