but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a:
I'm using room temp butter and mix it for 10-20 seconds before starting to add the sugar. What's the preferred tool?
Information requested by @Ward:
Cake batter is what I'm creaming the butter and sugar for.
The 10-20 seconds I just do initially before adding the sugar to spread the butter around. Probably not needed. I could be going for up to 10 minutes after that with the sugar before I give up, unhappy with the fluffiness, concluding that I must have too high expectations. I also find the resulting cake too dense as well.
Just tried using the paddle but at night when it's not so hot and had better results. I think using room temp butter before during the day saw the butter melt before it started to cream.