Next Wednesday's recipe is a Blueberry Almond Crumb Cake and I’m so excited for you to make it! It starts by creaming butter and sugar together. Since there are a lot of variables that go into creaming butter I thought giving you a visual aid would be helpful.
Things to note:
Creaming butter is aerating the butter by beating it back and forth.
Softened butter creams the best. Cold butter will eventually cream but it takes longer. Butter that is too warm will not cream because it will be too soft to hold any air.
Start with butter that you can poke easily and leave an indent but requires some pressure. You don’t want your finger to fly through the butter and you don’t want any of the butter to be melty.
Scrape down your bowl AND paddle multiple times throughout the creaming process to ensure all the butter is creamed evenly.
The creaming process will take 5-7 minutes. Factors like the temperature of the butter, how fast your mixer is running, the volume of ingredients in the bowl, and t…
