When the recipe says to cream butter and sugar together is it bad melt first?

It's generally not recommended to melt the butter before creaming it with sugar. Here's why:

* Texture: Creaming butter and sugar incorporates air into the mixture, which is essential for creating a light and fluffy texture in baked goods. Melting the butter eliminates this air incorporation, resulting in a denser and less airy final product.

* Flavor: The creamy texture created by creaming butter and sugar also contributes to the overall flavor profile of the recipe. Melting the butter can change the flavor slightly.

* Emulsification: When creaming butter and sugar, the fat molecules in butter are broken down and dispersed throughout the sugar, creating an emulsion. This emulsification is crucial for creating a stable batter that holds its shape.

Exceptions: Some recipes, particularly those using melted butter for a specific reason (like a chewy cookie), will explicitly call for melting the butter.

If you accidentally melt the butter:

* Don't panic! You can still salvage the recipe.

* Let the butter cool slightly: This will help it solidify a little before creaming.

* Cream vigorously: You may need to cream the butter and sugar for a longer period of time to incorporate enough air.

Ultimately, following the recipe instructions is always the best approach. If a recipe calls for creaming butter and sugar, it's best to do so without melting the butter.