Free Range Butter

How to Cream Butter and Sugar Perfectly Every Time

By Nellie's Kindness Crew

Creamed butter and sugar in a stand mixer with paddle. Creamed butter shows off a a uniform, fluffy, and smooth mixture. Using Nellie's Free Range Butter. Creamed butter and sugar in a stand mixer with paddle. Creamed butter shows off a a uniform, fluffy, and smooth mixture. Using Nellie's Free Range Butter.

Found in the instructions section of most cookie and cake recipes, creaming butter and sugar is an important step in baking. "Creaming" refers to the process of incorporating sugar and softened butter into a uniform, fluffy, and smooth mixture in which the sugar is dissolved and evenly dispersed. Though it requires a hand or stand mixer, it's worth the extra effort for delightfully chewy cookies and finely crumbed cakes.

Why do I have to cream my butter and sugar?

Creaming butter and sugar before adding other ingredients like flour and eggs dissolves the sugar using the water contained within the butter, removing grittiness and ensuring that whatever you're baking will have the right texture. This process also beats air pockets into the butter, lightening the structure of the mixture. In a hot oven, those air bubbles will expand, giving your baked goods the proper height and rise. Eggs and flour can be easily overmixed, so taking the time to cream butter and sugar before adding other ingredients ensures that your batter or dough won't split or lose its structure.


How to cream butter and sugar

There are three key elements to perfectly creamed butter and sugar: an electric hand or stand mixer, softened butter, and patience.


  • Softened butter
  • Sugar
  • An electric hand or stand mixer
  • A large mixing bowl (or the bowl of a stand mixer)


  • If using a stand mixer, install the paddle attachment and place your softened butter and sugar in the bowl. If using an electric hand mixer, place your softened butter and sugar in a large bowl.
  • Begin to beat butter and sugar together on low speed until the two are mostly incorporated.
  • Increase speed to medium-high and beat butter and sugar for 1-2 minutes, or until mixture is smooth, has lightened in color, and has significantly increased in volume. For best results, scrape down the sides and bottom of the bowl with a spatula at least once or twice before the creaming process is complete.

Tips and tricks for perfectly creamed butter and sugar

While creaming butter and sugar isn't a difficult process, there are a few things that can go wrong. Keep these tips and tricks in mind to avoid overmixing, undermixing, and a chunky or greasy mess!

  • Always use butter that has come up to room temperature. Too cold, and you'll end up with a chunky, gritty mixture. Too soft or melted, and you'll end up with a greasy, deflated puddle.
  • Cream until your mixture looks smooth, very pale yellow, and has noticeably increased in volume. If you don't cream for long enough, your mixture will appear gritty, yellow, and flat. If you cream for too long, the mixture will transition from smooth and voluminous to a greasy, separated, deflated puddle that sits at the bottom of the bowl.
  • If you overmix your butter and sugar, start over. It's nearly impossible to come back from overmixed butter and sugar, so it's always best to just start a new batch.
  • Use visual cues to determine when your butter and sugar have been properly creamed. Depending on the total amount of ingredients and the size and strength of your mixer, it may take you significantly more or less time to properly cream your butter and sugar, so pay more attention to visual cues than to timing for best results.



Beverly Mertens lJanuary 30, 2023

Thanks for the tips. Baking(cooking) is my passion. I grew up baking with my "granny," and was even lucky enough too acquire one of her original cook books, which, I believe is a " Betty Crocker."


Hi Beverly, thank you for sharing these wonderful memories with us.

EricDecember 29, 2022

Does this work the same for brown sugar? I made cinnamon rolls the other day but the brown sugar in the filling ended up with a grainy texture. The recipe has 1/2 cup butter to 1 cup brown sugar. Do you think that should cream properly? I also added a half tablespoon of instant clearjel.


Hi Eric, it shouldn't make a difference with brown sugar vs. regular sugar! It sounds like you might have overmixed? Depending on if you're mixing by hand or using an electric mixer, it should usually take about 5 minutes to get that fluffy texture. Hope this helps. Happy baking adventures!

ChuckyDecember 25, 2022

Mom’s oatmeal raisin cookies flatten out within 45 seconds in the oven and are thin and chewy and have lots of little air holes (standard Quaker recipe). I believe it is the butter/sugar creaming. What should I do to cream butter/sugar to get cookies that flatten out and are chewy? Suggestions other than temperature?


Hi Chucky, are you making sure your butter is soft? You want to make sure that you're using softened butter for creaming butter and sugar. Chilled butter is too hard to break down and fully blend with the sugar. Good luck and happy baking!

DavidDecember 20, 2022

Creaming my butter by itself for 5-7 minutes solves the chewy top when my cake is complete...thanks I was overmixing the two (sugar and butter)


We're so glad that you were able to figure this out! Happy holiday baking!

Nancy MaxfieldAugust 20, 2022

Aaannnd, not having baked anything in years, I broke all the rules. So I'm very happy to have cleaned up the mess, read your article and will do it all again in a few hours when the butter has come up to room temp naturally. I will also not cream the butter and sugar for the recipe's recommended time of 8 MINUTES and follow your directions to the letter. Thanks so much for the instructions!


Hi Nancy! Don't feel bad, we think we've all been there at one point or another! Cooking/baking is all about learning as we go. :)

Janet HoloubekDecember 21, 2021

This is a huge help. I've tried to make my Mother's recipe for Mexican Wedding Cookies (also known as Snowball cookies) and haven't been able to get it right. Can't wait to try again with your helpful advice.


We're so glad to hear that our recipe helped provide some helpful information for you, Janet! We can't wait to hear how it goes!

Antonija Anja SoldoOctober 09, 2021

How much Softend Butter and suger do you mix?


This may vary depending on the recipe, but in general, a 1:1 ratio of butter to sugar will make a nice final product!

Linda ParentOctober 03, 2021

Thanks for info... I have a recipe for a lemon loaf that calls for creamed butter... good to have this information.


You're so welcome, Linda! We're glad to have helped!

Octive HEALEYAugust 02, 2021

Hello. When making buttercream icing with thickened corn starch and water, I use a hand mixer to cream the butter and sugar, add vanilla and when I add the starch mixture it doesn't incorporate and looks curdled. Should I beat longer? Butter is room temp, mixture is thick and cooled...I have a terrible time with it.. please help..


We aren’t familiar with that technique for making buttercream. We recommend looking into a classic buttercream recipe such as this one from Mint + Mallow Kitchen:

Nancy WeldonJune 09, 2021

Hi! I make a French Silk Pie that is not cooked, so I sometimes have a gritty butter and sugar mixture. How do I get rid of the grittiness? Thanks!


Hey Nancy! You'll find that sugar won't fully dissolve with butter, because there's just not enough water content to do so. To best combat this, make sure your butter is as close to room temperature as possible, almost to the point of melting. In addition, beat the mixture for a longer period of time on a lower speed, allowing the sugar to dissolve a bit more. You'll always see some degree of grit, but we hope this will help you to minimize it as much as possible!

PerisMay 24, 2021



We're so glad you're finding it useful, Peris!

AJuly 28, 2020

How do you know how long to cream the butter and sugar before it is too long? What does "too long" look like?


Hi there! Great question. If you overmix the sugar and butter, the butter will separate out of the mixture and it will be grainy or soupy, so be sure to stop once your butter becomes light and fluffy. Please let us know if you have any additional questions.

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