Take the tour ×  I am accustomed to creaming sugar and butter,
but the recipes I have used until now had more butter than
sugar. This time, I tried a cookie recipe which had 180 g sugar
and 75 g butter. It was supposed to be creamed at room
temperature, without melting the butter. The result was a mass
of separated dry crumbles, not the smooth mass I am used to
seeing.  Is this normal? Would using a paddle have made a
difference? (I used the foam beaters of the handheld mixer, it
doesn't have a paddle). Should I have tried to beat for a longer
time?  The cookies tasted good in the end, but maybe they could
have been better with a better creaming.  share|improve this
question I just saw this question, and the existing answer does
not have the ring of truth. Can you provide the full recipe Rum?
I think there may be something else going on. A picture or
description of the desired outcome would also be nice. – 
SAJ14SAJ Sep 4 at 6:12 add comment  1 Answer  For the purpose of
mixing butter and sugar (oddly enough)