3

I have:

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.

Update

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.

4

Kenwood/Kitchen Aid with the paddle attachment. Yes room temp butter.

  • I must admit I haven't tried the paddle. Will do. – jontyc Mar 18 '12 at 7:34
  • 1
    Its all about the paddle. :) – rfusca Mar 19 '12 at 6:32
  • 1
    As they say, I'd hate to beat up the cream without a paddle. – jontyc Mar 19 '12 at 12:15
2

I myself don't have a Kitchen Aid. I start with a spatula and switch to the whisk after a minute or three.

You didn't mention having a spatula, but I think you do.

  • I really don't think that is the fastest method... – Jay Mar 21 '12 at 13:33
  • 1
    It is if you don't have a Kitchen Aid :) It's faster than.... let's say a fork. – Mien Mar 21 '12 at 13:35
  • 2
    Faster than a chopstick. – Sobachatina Mar 21 '12 at 14:58
  • Faster than a toothpick – Rose Feb 10 at 15:52
1

I've been using my:

KitchenAid Pro 600 mixer

extensively for creaming over the last couple days - buttercream icing (1 1/2 lbs of butter/shortening, 2lbs icing sugar) and a couple big batches of cake batter (1+lb butter, 1 1/2 lb sugar).

I guess one thing I do a bit differently is to beat the butter for longer before adding sugar, for at least a couple of minutes. Then I add the sugar slowly and work up to medium speed, stopping a couple times to scrape the bowl. I spent at least 10 minutes, more like 15 before I went on to add the dry and wet ingredients.

One of the nice things about the stand mixer is that you can leave it running for a while with minimal attention while you work on the next step.

  • The paddle you have there, is that more like my whisk attachment picture above or my paddle (Kenwood's 'K' paddle)? – jontyc Mar 18 '12 at 7:35
  • Sorry, that's not what I used, that's just a pic I found on the Intenet of the same model and colour mixer that I have. – Ward Mar 18 '12 at 7:48
0

If speed is the main requirement, you can't get any faster than a Magic Bullet.

0

The Kitchen Aid mixer with the whisk attachment does a great job, the most important thing is room temp butter - not too soft though as it still needs some structure to get the volume. If you used caster sugar this could speed the process a little as well.

New contributor
Rose is a new contributor to this site. Take care in asking for clarification, commenting, and answering. Check out our Code of Conduct.

Your Answer

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Not the answer you're looking for? Browse other questions tagged or ask your own question.