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Old 11-11-2022, 09:16 AM
 
Location: northern New England
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I see this instruction in recipes, whenever I try it, my hand mixer beaters get completely filled up with the butter and nothing is happening, just a lot of rotation. What am I doing wrong?
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Old 11-11-2022, 09:23 AM
 
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Your butter is too cold. It should be at about 65 degrees. Then, if you keep beating, it will reach that soft, fluffy consistency.
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Old 11-11-2022, 11:24 AM
 
Location: North Idaho
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Let the butter come up to room temperature.

If the butter wads up in the beaters, turn the machine off and push the butter out and then start the machine again.
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Old 11-11-2022, 11:35 AM
 
Location: B.C., Canada
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Quote:
Originally Posted by VTsnowbird View Post
I see this instruction in recipes, whenever I try it, my hand mixer beaters get completely filled up with the butter and nothing is happening, just a lot of rotation. What am I doing wrong?
The butter has to be at room temperature as others mentioned above but I'm wondering if you have been trying to fluff up the butter without incorporating the sugar into it?

.
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Old 11-12-2022, 07:07 AM
 
Location: northern New England
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If I am using butter for baking it is always at room temperature. I prefer to beat the butter with flour or sugar but some recipes want you to cream it by itself.
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Old 11-12-2022, 07:08 AM
 
Location: northern New England
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Quote:
Originally Posted by oregonwoodsmoke View Post
Let the butter come up to room temperature.

If the butter wads up in the beaters, turn the machine off and push the butter out and then start the machine again.
Then the same thing happens again. How many times am I supposed to do that?
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Old 11-12-2022, 07:25 AM
 
Location: Mayberry
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Quote:
Originally Posted by Zoisite View Post
The butter has to be at room temperature as others mentioned above but I'm wondering if you have been trying to fluff up the butter without incorporating the sugar into it?

.
If you cream the butter then add the sugar, I think you can cream them together. Like this^^
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Old 11-12-2022, 08:23 AM
 
Location: South Bay Native
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Quote:
Originally Posted by VTsnowbird View Post
Then the same thing happens again. How many times am I supposed to do that?
After you push the cold clumps of butter out of the beater, let the butter sit for about an hour or so and then start again.

If you are planning to make a batch of cookies, let's say, which calls for two sticks of butter - you can take the butter out of the fridge the night before and place it in the bowl you will be mixing it in. You just decided to make cookies and the butter is cold because you didn't have the chance to take it out the night before? No problem, you can speed up the process of your cold butter coming to room temperature by increasing the surface area. You do that by cutting the butter up into 1 tablespoon pats and fanning them out in your mixing bowl.
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Old 11-12-2022, 09:56 AM
 
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If your butter is soft enough, it shouldn't be sticking inside the beaters. Have you tried increasing the mixer speed?
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Old 11-12-2022, 10:14 AM
 
Location: Pittsburgh
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Quote:
Originally Posted by VTsnowbird View Post
Then the same thing happens again. How many times am I supposed to do that?
Until it comes together properly.
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