Comments on: Kitchen Tips – Creaming Butter and Sugar http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html Culinary Adventures for Ordinary People Thu, 28 Apr 2011 02:22:26 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Daniel http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html/comment-page-1#comment-4828 Daniel Tue, 18 May 2010 08:39:32 +0000 http://localhost/~sponge/dinnercakes/2009/02/kitchen-tips-creaming-butter-and-sugar.html#comment-4828 My cookies always come out great. I am not a chef, but what I have noticed is that if the butter is not kept at room temperature you start to have separation of the butter from the cookie dough. I always refrigerate my cookie dough for at least an hour. I also had to play around with where the rack was placed in my oven, the temperature, and the length of time my cookies cook. It will vary slightly but it will make all the difference. Also I am using two cookie sheets I never bake more than 1 cookie sheet at a time. I found my cookies don't cook the same with more than 1 cookie sheet. Also once my cookies are out of the oven I immediately transfer them from the cookie sheet to a rack to cool so they cookies don't continue to cook from the heat of the cookie sheet. I then rinse my cookie sheet under cold water for a few minutes to cool the cookie sheet. If you place cookie dough on a warm cookie sheet the butter starts separating. Also if after I place all the cookie dough on the cookie sheet and my other cookies are not ready to come out of the oven I put that sheet in the fridge until it's ready to go to the oven. Chef any comments on this? My cookies always come out great. I am not a chef, but what I have noticed is that if the butter is not kept at room temperature you start to have separation of the butter from the cookie dough. I always refrigerate my cookie dough for at least an hour. I also had to play around with where the rack was placed in my oven, the temperature, and the length of time my cookies cook. It will vary slightly but it will make all the difference. Also I am using two cookie sheets I never bake more than 1 cookie sheet at a time. I found my cookies don’t cook the same with more than 1 cookie sheet. Also once my cookies are out of the oven I immediately transfer them from the cookie sheet to a rack to cool so they cookies don’t continue to cook from the heat of the cookie sheet. I then rinse my cookie sheet under cold water for a few minutes to cool the cookie sheet. If you place cookie dough on a warm cookie sheet the butter starts separating. Also if after I place all the cookie dough on the cookie sheet and my other cookies are not ready to come out of the oven I put that sheet in the fridge until it’s ready to go to the oven.

Chef any comments on this?

]]> By: Chef Edwin http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html/comment-page-1#comment-1404 Chef Edwin Sat, 10 Oct 2009 19:50:33 +0000 http://localhost/~sponge/dinnercakes/2009/02/kitchen-tips-creaming-butter-and-sugar.html#comment-1404 A whisk will introduce a different amount of air than a paddle during the creaming process (more, I believe), but that shouldn't be a deal breaker. You can still bake great cookies. There are a lot of reasons a cookie can fall apart. It's possible you're overbeating and introducing too much air, but it could also be you're adding too little (or too much!) flour. The same goes with butter. Depending on the recipe (baking really is a science), an excess of butter can cause them to spread out more as they bake. Browning is no different. It could be your oven, the temperature, the amount of time you bake them, the actual dough... Sorry if that's not much help! A whisk will introduce a different amount of air than a paddle during the creaming process (more, I believe), but that shouldn’t be a deal breaker. You can still bake great cookies. There are a lot of reasons a cookie can fall apart. It’s possible you’re overbeating and introducing too much air, but it could also be you’re adding too little (or too much!) flour. The same goes with butter. Depending on the recipe (baking really is a science), an excess of butter can cause them to spread out more as they bake. Browning is no different. It could be your oven, the temperature, the amount of time you bake them, the actual dough… Sorry if that’s not much help!

]]> By: Dee1 http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html/comment-page-1#comment-1398 Dee1 Sat, 10 Oct 2009 00:00:44 +0000 http://localhost/~sponge/dinnercakes/2009/02/kitchen-tips-creaming-butter-and-sugar.html#comment-1398 I love those Chicago cafeteria butter cookies and decided to make them myself. Unfortunately they not turn out as expected. I used a handheld mixer as I'm not really into baking, I was visiting out of town and a local church was selling them. The cookies did not brown and they fell apart. The handheld mixer has a whisk and not a paddle, does it make a difference for butter cookies. I also used un-salted butter .. any suggestions? I love those Chicago cafeteria butter cookies and decided to make them myself. Unfortunately they not turn out as expected. I used a handheld mixer as I’m not really into baking, I was visiting out of town and a local church was selling them. The cookies did not brown and they fell apart. The handheld mixer has a whisk and not a paddle, does it make a difference for butter cookies. I also used un-salted butter .. any suggestions?

]]> By: Daniel http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html/comment-page-1#comment-1348 Daniel Thu, 01 Oct 2009 00:05:19 +0000 http://localhost/~sponge/dinnercakes/2009/02/kitchen-tips-creaming-butter-and-sugar.html#comment-1348 Hi! I know it's been a long time but I'm back. I found out what was going wrong with my cookies, I was using margarine instead of butter. I don't know if that's was the only reason, but after I started using butter the cookies came out perfect :D And not flat at all. Thank you so much for helping me out. Hi! I know it’s been a long time but I’m back. I found out what was going wrong with my cookies, I was using margarine instead of butter. I don’t know if that’s was the only reason, but after I started using butter the cookies came out perfect :D And not flat at all.

Thank you so much for helping me out.

]]> By: Daniel http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html/comment-page-1#comment-1105 Daniel Sun, 05 Jul 2009 19:16:59 +0000 http://localhost/~sponge/dinnercakes/2009/02/kitchen-tips-creaming-butter-and-sugar.html#comment-1105 Thank you so much for your time :D<br /><br />Well, I think I´m not overbeating the butter and sugar, because it didn't even get to the stage where it is light and fluffy.<br /><br />I didn't chill the batter before baking, however the second batch of cookies was only baked 2 or 3 hours after the first batch and meanwhile the batter stayed in the fridge. And still, the cookies were flat.<br /><br />Well, I will try again whenever I can, than I let you know if it worked. <br /><br />Thanks again for helping me. Thank you so much for your time :D

Well, I think I´m not overbeating the butter and sugar, because it didn't even get to the stage where it is light and fluffy.

I didn't chill the batter before baking, however the second batch of cookies was only baked 2 or 3 hours after the first batch and meanwhile the batter stayed in the fridge. And still, the cookies were flat.

Well, I will try again whenever I can, than I let you know if it worked.

Thanks again for helping me.

]]> By: Heather - Ghost Baker http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html/comment-page-1#comment-1106 Heather - Ghost Baker Sat, 04 Jul 2009 23:20:05 +0000 http://localhost/~sponge/dinnercakes/2009/02/kitchen-tips-creaming-butter-and-sugar.html#comment-1106 Hmm... well, I think that using a whisk attachment instead of the paddle attachment might make a difference, but I don't know that it would make or break your cookies. <br /><br />With cookies, it is important not to overbeat the butter and sugar - perhaps that's where you're running into trouble? Overbeating will cause your cookies to spread and flatten while baking (unlike cakes, where you can't really overbeat the sugar and butter). <br /><br />Did you chill the dough before baking? Chilling also helps prevent the cookies from flattening - you can refrigerate them anywhere from 30 minutes to 2 days before baking. I know it's hard to wait, but baking without chilling just encourages the already warm butter to just fall flat. <br /><br />Hope that helps - please let us know how it goes! Hmm… well, I think that using a whisk attachment instead of the paddle attachment might make a difference, but I don't know that it would make or break your cookies.

With cookies, it is important not to overbeat the butter and sugar – perhaps that's where you're running into trouble? Overbeating will cause your cookies to spread and flatten while baking (unlike cakes, where you can't really overbeat the sugar and butter).

Did you chill the dough before baking? Chilling also helps prevent the cookies from flattening – you can refrigerate them anywhere from 30 minutes to 2 days before baking. I know it's hard to wait, but baking without chilling just encourages the already warm butter to just fall flat.

Hope that helps – please let us know how it goes!

]]> By: Daniel http://www.dinnercakes.com/2009/02/kitchen-tips-creaming-butter-and-sugar.html/comment-page-1#comment-1107 Daniel Sat, 04 Jul 2009 20:07:36 +0000 http://localhost/~sponge/dinnercakes/2009/02/kitchen-tips-creaming-butter-and-sugar.html#comment-1107 Hi! I'm having trouble making cookies and I'm pretty sure that the problem is creaming the butter. The last time I tried , I used a stand mixer, the butter was at room temperature and i used white sugar and brown sugar. The thing is, my stand mixer doesn´t have a paddle attachment, only whiskers and another one, for breads and other heavy batters. Does it really make a big difference? What else might be wrong? Can you help me out? please!<br /><br />my email is: rafael_a_3@hotmail.com<br /><br />thank you! Hi! I'm having trouble making cookies and I'm pretty sure that the problem is creaming the butter. The last time I tried , I used a stand mixer, the butter was at room temperature and i used white sugar and brown sugar. The thing is, my stand mixer doesn´t have a paddle attachment, only whiskers and another one, for breads and other heavy batters. Does it really make a big difference? What else might be wrong? Can you help me out? please!

my email is: rafael_a_3@hotmail.com

thank you!

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