I am accustomed to creaming sugar and butter, but the recipes I have used until now had more butter than sugar. This time, I tried a cookie recipe which had 180 g sugar and 75 g butter. It was supposed to be creamed at room temperature, without melting the butter. The result was a mass of separated dry crumbles, not the smooth mass I am used to seeing.
Is this normal? Would using a paddle have made a difference? (I used the foam beaters of the handheld mixer, it doesn't have a paddle). Should I have tried to beat for a longer time?
The cookies tasted good in the end, but maybe they could have been better with a better creaming.