How to Cream Butter and Sugar

To cream butter and sugar, it’s best to do it with an electric hand whisk or a food mixer. Making a basic sponge mixture, pour caster sugar and butter into a mixing bowl.

If using a food mixer, try and use a mixing paddle that has scraper edges – this will mix the ingredients together a lot more thoroughly than a traditional paddle. If using a hand whisk, simply use the two whisks that attach to the machine.

Slowly begin mixing the caster sugar and butter together whilst increasing the speed as the ingredients start to combine. Once at a high speed, cream the ingredients together for approximately 2 minutes and 30 seconds.

It’s important to remember - the longer and more thoroughly you cream the butter and sugar together, the better the rise on your cake will likely be.

Once done, the creamed butter and sugar is then ready to have the flour and egg added to make the perfect sponge.

Use this method to make my Victoria sponge cake recipe or my lemon curd filled cupcakes.