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My apartment oven is kind of cheap and poorly insulated, so the gas burner will run constantly and scorch the bottom of most baked goods unless I put an empty sheet pan on a lower rack.
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Dec 1, 2016 21:00
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| # ¿ May 2, 2024 05:51 |
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I generally set my stand mixer to start creaming at medium speed, let it go for a minute or 2, scrape the bowl, then crank it up higher and let it go for 5-8 more minutes while I wander around the house doing something else. There’s a definite change in shininess and smoothness that happens way after it looks like everything is incorporated and you can’t feel the sugar anymore. I swear, if I watch it then it never changes. You really do want the butter to be thoroughly soft, though, like been sitting out for several hours. If I know I need to make a buttercream in the evening after work, I’ll take it out of the fridge in the morning before I go to work.
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Jun 12, 2021 16:45
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