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I just realized I was creaming butter and sugar wrong for 6 years
My sister watched me make cookies last Sunday and asked why my butter was still in chunks. I told her it was fine, the mixer would get it. She made me stop and showed me what properly creamed butter looks like, all pale and fluffy. Turns out my cheap hand mixer + cold butter straight from the fridge was the problem. I always thought 'softened' meant 'left out for 10 minutes'. No wonder my cookies were always flat and dense. Anyone else have a baking habit they thought was normal until someone called it out?
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charles_coleman1mo ago
Cheap hand mixer + fridge butter" is basically my entire baking personality, congrats on the intervention lmao. I'm still out here using a fork and calling it "rustic".
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