Creaming butter and sugar is the process of beating room-temperature [butter](https://www.masterclass.com/articles/how-to-make-butter) and [sugar](https://www.masterclass.com/articles/sugar-substitutes-guide) together using a hand mixer or stand mixer until it is light and fluffy. This is an important step when making [cookies](https://www.masterclass.com/articles/ginger-cookie-recipe) or cakes. When creaming, the sugar crystals aerate the butter, creating air pockets. These air bubbles will work with the leavening agent (like baking powder and baking soda) to make the final cake or cookie lighter with a fine crumb. \n\nTypically, bakers cream butter and sugar using a hand mixer or a stand mixer, but you can also combine the ingredients by hand. To cream butter and sugar, you will need a hand mixer with beaters attached, a large mixing bowl, and a rubber spatula. Follow the tutorial for the creaming process below:\n\n1. __Bring the butter up to room temperature__. Make sure the butter is at room temperature, which can take up to an hour if using cold butter straight from the refrigerator. You will know the butter is at room temperature when you can leave an indent in it with your finger. The butter should be soft but not melted—melted butter can lead to a denser [cake](https://www.masterclass.com/articles/almond-cake-recipe) and a flatter cookie. \n2. __Cube the butter__. Cut the softened butter into small cubes and place them in the mixing bowl.\n3. __Add sugar__. Add the sugar your recipe calls for into the bowl of butter cubes.\n4. __Use a hand mixer or stand mixer to beat the mixture__. Using a hand mixer or a stand mixer with a paddle attachment, beat the butter and sugar together until the mixture is lighter in color and has a fluffy texture. Pause the mixer and scrape down the sides of the bowl to make sure all of the butter and sugar are incorporated. Creaming will take around five minutes. The mixture will look like wet sand initially before increasing in volume. It will be creamed when it is visibly taller with stiff peaks. A sugar mixture of white sugar and butter will look pale yellow. A sugar mixture that contains [brown sugar](https://www.masterclass.com/articles/brown-sugar-substitute-guide) should look light brown. \n5. __Alternatively, use a wooden spoon to combine__. You can also cream butter and sugar together by hand using a spatula or a wooden spoon. Fold the butter and sugar together, scraping the bowl as you go. Creaming by hand can take up to ten minutes. The mixture will not be as fluffy as with an electric mixer, but it should still be light and creamy. \n\nWhichever method you use to cream butter and sugar, stop mixing when the mixture is light and fluffy. An over-creamed mix can cause the butter to melt and become oily, and it will not be usable in your recipe.\nBecome a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.\nCreaming butter and sugar is a mixing technique that combines butter and sugar so that air is beaten into the mixture.