Many recipes say: "beat the butter with sugar." The butter, whipped with sugar, creates tiny pockets in the baking when baked, and the dough is airy, fluffy. Whisk butter into cream, the whipped fluffy light butter is the base for many desserts. Usually the butter is whipped with a mixer, but if you don't have this kitchen technique at home, you can whip the butter by hand.
It is necessary
-
- butter
- sugar
- Bowl
- mixer
- rubber spatula
- wooden spoon
- fork.
Instructions
Step 1
Regardless of how you beat the butter, the first thing you need to do is make it soft, but not warm. Remove the oil from the refrigerator and let it sit at room temperature for two to three hours. Touch the oil with a spoon or finger, if there is a dent in it, it is done. Cut butter into small cubes and place in a mixing bowl.
Step 2
If you are beating butter with a mixer, dip it in a container of butter and turn it on at the lowest speed. Do not turn on the mixer before submerging it in the bowl, as this could scatter pieces of butter around the kitchen.
Step 3
When the pieces of butter have come together, increase the speed to medium and beat for another minute or two.
Step 4
Start gradually, adding granulated sugar in an even stream. After adding all the sugar, beat the mixture for another minute or two, then turn off the mixer and remove it from the bowl. Take a rubber spatula or wooden spatula, scoop up the oil mixture from the sides of the bowl and spread it out into the mass. Lower the mixer back, turn it on at medium speed and beat for another five to seven minutes. By this time, the oil mixture will turn white and high "waves" will begin to form on it. As soon as you see these changes, you can turn off the mixer - the butter is beaten.
Step 5
If you do not have a mixer at hand, do not be discouraged. Take a wooden spoon and start kneading the soft butter. When you mix the butter into a single mass, set the spoon aside and pick up a fork. Start adding a little sugar and kneading the butter with a fork.
Step 6
When the butter and sugar are combined in the puree, set the fork aside and use the spoon again. Begin to beat the butter with a spoon in vigorous circular motions. It will take about fifteen minutes. If you see the butter begin to melt, place the container in a wider bowl of cold water. The oil mixture is ready when it turns white and increases in volume by one and a half to two times.
