This is a ‘how to’ video done right. Thank you for not just showing how to cream the ingredients, but also for explaining what the process is and why it’s important. I literally just watched another video on the same topic and it showed a person dumping both ingredients into a $350 stand mixer and then just sitting back and watching. No words, just video of them turning on the machine and letting it run. What in the heck am I supposed to learn from that!?! Guess who’s channel I will follow now lol.

Of all videos out there on the topic, Blue Jean Chef does the best job explaining how, the reasons why, and knowing when the job is done. My aunt, a professional baker, taught me how to make her spice cake as a teen in Holland. I still visualize all her steps from memory but never achieved the lovely texture I remember so well. Now my cakes come out perfectly for the first time. Thank you, Blue Jean Chef!

Thank you for this amazing lesson! I’m one of those people that needs to k ow the ‘why’ in order to remember. I can’t thank you enough for this wonderful explanation.

Thank you! I found your video easy to follow and I appreciate you showing the process.

Clear explanation!! Will be an adventure to try!

This is incredibly helpful!! Thank you!

most times I have a challenge when it comes to creaming the butter & sugar. This video is very informative & helped a lot . Thanks for explaining everything so well. Must store in my memory bank. Great Job!

Im so glad you mentioned to feel for sugar graininess. Ive never heard that before but it will help do much. My last couple of cakes were so flat. I wiil definitely do this from now on. Thank you and Merry Christmas, Sandi from Canada

Thanks for this lesson on creaming sugar and butter. It's saved me a tonne of time hand mixing when you showed I could use my blender! From a total novice baker! ❤

Thank you for specifying room temperature value!!!

Wow. Thanks so much. You explain things SO good. I'm not good at baking but my husband and I are trying to learn. I am more into sweets, he is more into savory. I found you by accident and I am so grateful I did.

This is probably the most helpful video I’ve ever watched. I can’t wait to make cookies!

Thank you! I have always struggled at the end result, like what was it supposed to look like and I didn’t know so I always over mixed or under did it. But after this video I made the BEST chocolate chip cookies I have ever had in my life! Thank you!

I like your kitchen. Woody colour so comfort

well done! excellent presentation!

Thanks this helped a bit. So my mom never thought of teaching me to cream butter and sugar. It is my three other sisters birthday. I was making cookies. When I read this in my directions I was so confused.i still failed tho😑but I think it was because of my butter temperature. Thanks tho you just helped a 12 year old who didnt know how to cream butter and sugar.

This is so thorough and informative. Thank you! Loved seeing you on QVC too.

Very helpful thank you!

Five Stars!!!!! This is not only a how-to, it is also a why-to. And for curious cooks like myself I now understand why creaming is important. AND I also know what is should feel like. Not just because Chef ____ said so. I am looking forward to my chocolate chip cookies getting amped up because of this. Thanks Chef!!

Great tips

Great tips to know

Great video great tips

my latest baking involves pound cakes and your excellent video made my second attempt more successful than my first attempt, thank you!

good technique🥰🌟👍🏻

This is so helpful! Thank you. I am going to send it to my boys.

Very helpful

Hello! How do you do? Thank you so much for the detailed explanation! I just realized how wrong I was doing (it's a miracle that some cake came out fine!) Some of the recipes that I made (after much study of course, and had been made) uses half butter creaming and half oil. So after reading much and looking around, this is what I got: 1. Make sure that the butter isn't too warm, but solid yet soft (take out for 30min - 1 hour only& check in between), it leaves a finger dent. 2. Cream the butter for 1min on low speed then increase. Stop to crap the sides, add the sugar and beat low then increase for 2-3min&stop to scrap the sides in between. If at the it feels lightly grainy, increase another 30sec-1min. 3. Add liquids together: add oil with the first egg and mix lightly to incorporate for 30sec. Add second egg and mix for 30sec. Then I add dry ingredients and mix lightly with spatula then for 1min on slow speed with electric mixer to avoid lumps. Then I add milk/butter milk (or if it needs a spoon of water together) + vanilla essence and mix with spatula (it always truns out nicely like this) Now I Know my problem mainly lays in the creaming and previously I used to add oil & sugar together with butter & mix for longer because I can see the sugar dissolving even with recipes then I don't add half oil to 😅 and secondly is our old oven (can't do anything about this now) and it leaves me depressed when it doesn't work (sometimes it works and I don't know why) I will be trying tomorrow what you said and I am looking forward to it ☺️ Sorry for babbling so much and thank you again, truly! 🌼

Love this mixer! I actually bought it so I could stir up my peanut butter. It actually works. you can submerge it into a jar of peanut butter and it mixes it right up! I am amazed, Meredith you knocked it out of the park. Great invention, you can build a better mixer!!!

Well, that was an eye-opener. I've always wondered what the goal was in this process and now I know. I've got a KitchenAid stand mixer but a hand mixer seems to makes more sense for this.

Excellent

Thank you

Very helpful video. Sometimes when I mix the two they separate when I add eggs. Their appearance is like curdled milk. I will try your method. Thank you.

Thank you for this! I beginner at baking. One time i did kinda correctly and cookie turned out fluffy and goodm second time i used slight more melted butter and the cookie turne out spreading too much, luckily the taste still good. Now i know that can't let it butter sit too long outside before start. Really helpful tutorial.

I've had luck softening butter in microwave on a low-power setting (usually level 3) in really short bursts. I rotate the stick each time I stop the microwave and then I give it the finger test. Find it usually warms through relatively evenly.

I love my stand mixer, but when creaming it just becomes more hassle and less control. Mixing with my hand mixer this time for sure! Thank you!

I hope you are still out there on KZfaq!Are you a teacher or instructor? I have not seen anyone explain this process on KZfaq like this so far!Very much appreciated!

My kitchen is usually very cold so I put the butter in the, off, oven with only the light on for a short time. This works really well.

A recipe I found calls for creaming oil and sugar. Is it the same technique?

Mom never said why! Why you cream the butter this way! Thanks!

thank you 😫 i have a school project and i was stressing cuz i didnt know wtf cream butter and sugar meant 😭

Can I use confectioner's sugar to dissolve it easier and avoid grains of sugar being left in the batter? Make sense?

Hello! Are you using sugar powder or granulated sugar? From what I can tell you seem to be using powder or very fine sugar. I ask as the sugar crystals in my city are quite large and do not dissolve with my stand mixer. How do you suggest I combat this issue? Would it be okay to grind the sugar separately first? And then cream it with butter with the stand mixer? Would doing that affect the cake badly? Look forward to your guidance :)

shoulda watched this before I tried baking a cake for the first time. Threw that butter in the microwave as soon as I realized "ah, it needs to be warmer"

I was hoping this would be by hand, I don’t have many kitchen appliances, I have to do it all the old fashioned way, was hoping there was a trick to creaming butter by hand without feeling like your arm is going to come off

What happens if a cookie recipe calls for cold butter from the fridge?

Butter tip: if the stick is frozen, put it in a ziploc bag and place it in a pot of warm(not hot) water for a few minutes.

argh I used the wrong attachment. I used the paddle when I should have been using the whisk😵‍💫 thank you

My mom was baking with me then without acknowledging me she completely melted the butter and then she scolded me. So i had to mix liquid butter and sugar for 30 minutes. Then i told her it wont work. I showed her this video then she says its my fault...

You can grate the butter

No Magic wand waiting for butter to melt. Pop in microwave for 20 sec and leave some butter liquid that help for sugar dissolve better. You wont need to over whipped the butter. It 50/50 balance.

So can I use powdered sugar or no cause that's what I see recipe say

Why didn't you use powdered sugar madam

What's the proportion??

WHY is the volume so low in this video?

Put mine in the sun a few min

It depends on what you are doing. For some pastry you just want to combine them without adding too much air. Cakes on the other hand needs that air. Basic knowledge of cooking and baking is required