How to Cream Butter With the Eggs
Most baking and dessert recipes calling for butter, sugar and eggs require you to cream the butter with the sugar, to whip the eggs separately and then to combine everything together. You can cut down on time, effort, dirty dishes and frustration by combining these steps. However, you do need to take care that you don't over-whip the eggs, as the texture of the dish can be negatively altered if the proper precautions aren't taken.
Things You'll Need
- Measuring cups
- Mixing bowl
- Electric egg beater
- Rubber spatula
Instructions
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Measure out the amount of butter your recipe calls for. Allow the butter to soften to room temperature.
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Cool the eggs your recipe calls for to room temperature.
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Place the butter in the mixing bowl. Measure out and add an appropriate amount of sugar to the butter.
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Assemble your egg beater and whip the sugar and butter at a low setting until combined. Increase the speed and whip the butter and sugar until thoroughly creamed.
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Add one egg at a time to the mixing bowl while the electric mixer is on. Beat the eggs into the butter and sugar until they are thoroughly combined. You can now add this mixture to your dry ingredients.
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