Wrong technique

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CathyJ

Wrong technique

When I make butter icing, or even cream butter and sugar together for a cake, I don't get volume or light and fluffy, I just get soft butter with sugar added, so my cakes are never as deep as I would like and my butter icing is bit dense but slimy rather than stiff. This happens whether I use butter or stork "perfect for baking" margarine. I've tried an electric hand mixer, a wooden spoon, all sorts really, metal bowl, Pyrex. I'd love to kmow you suggestions as to how I can get the rit consiitency Thanks! Cathy

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Welshcookie

Creaming

The secret is to beat until the butter and sugar are no longer gritty. You must start with softened butter or you will be there forever.

In effect the sugar has to dissolve in the butter.

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CathyJ

Thanks

 
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