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Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding the sugar to the whipped butter and beating them both together? Thanks!

  • Please take a look at the answer to this question and see if it answers your question as well: cooking.stackexchange.com/questions/3141/… – FuzzyChef Aug 12 at 18:58
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  • I'm not sure if it answered my question. My hypothetical method (cream butter seperately and then add sugar and continue beating) was not specifically addressed. Is there something I'm missing? I appreciate your help by the way. – CrackerJacked Aug 12 at 19:23
  • From the accepted answer: "It has recently been discovered that cookie dough is different from cake batters. Sugar is part of the structure of the cookie and not just a sweetener, tenderizer, and browning agent. It forms the base upon which the fats and the starch granules of the flour are embedded. The sugar needs to dissolve for the matrix to form." – FuzzyChef Aug 12 at 19:46
  • Now, if you're asking about cake, then it is a different question, but if so you need to edit your question. – FuzzyChef Aug 12 at 19:46

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