Beating or grinding butter with sugar is an action often found in recipes. Cakes and biscuits are just a fraction of the layer of recipes where the composition must necessarily contain the oil processed in this way. How to grind butter with sugar, we learn right now.
Hard or soft should be oil
To get a dough (or cream) of better quality, you need to start with the preparation of an oil piece. He needs to melt slightly, or rather, soften. To do this, before you grind butter with sugar, remove it from the refrigerator. The frozen oil "brick" will never begin to whip - it is physically impossible. It is for this reason that the oil needs to be outside the refrigerator for some time.
If you are going to do rubbing and whipping it in hot weather or indoors it is very warm, then one and a half hours are enough for it to reach the state you need. If it’s cool in your kitchen, then this will obviously not be enough.
Therefore, before rubbing butter with sugar, press on the butter "brick" with your finger, if he left a recess in a piece, then, perhaps, you can proceed. If the product melts, you will have to return it to a more suitable state for the procedure before whipping. Put the butter in the refrigerator for about ten minutes: let it harden a little.
Grate the whole stick of butter on a coarse grater. Do everything quickly so that it does not melt too much. You can also, before you grind butter with sugar, just cut it into small cubes, if fussing with a grater does not attract you. As a result, you should get pieces of oil (or its large shavings) that are soft and begin to thaw out. It's time to start using the mixer.
Grinding process
In a deep bowl, first grind the oil itself. We turn on the mixer for this purpose at low speed. Beat at low speeds only before rubbing the butter with sugar. When the oil chips (or cubes) begin to collect in a homogeneous softened substance, you need to switch the mixer to medium speed. After another couple of minutes, we begin to introduce granulated sugar into the oil mass.
Sugar is added in small portions during further whipping of the mixture. Just a couple of minutes, and all the sugar turns out to be gradual servings in a bowl of butter. During operation, the kitchen device can scatter small oil grains on the sides of the bowl. So that the products do not disappear in vain, they must be returned to the general mixture. Scrape off the oil with a silicone spatula or a simple spoon and mix with the general mixture. Beat until the butter and sugar are slightly crushed and look like cream.
Total
Ideally, butter and sugar should eventually turn into a white cream, which has doubled in volume. In total, the process of preparing this mass takes an average of about seven minutes. The ideal texture of well-whipped butter with sugar should not have grains. Swipe the mass with a fork and you will immediately see if there are lumps. In the event that such grains remain, it is necessary to continue processing the oil for some time: until the impregnation disappears.