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Jan 9, 2011 12:42 PM

Anyone else have trouble creaming butter and sugar in a kitchenaid?

Recipes always say to beat softened butter and sugar until pale and fluffy. I can never get this in my kitchenaid. Butter and sugar form a thick paste that coats the walls of the bowl where the beater barely touches, meaning I have to scrape the sides down every few seconds. First I thought maybe my butter wasn't softened enough, but today I tried again making sure my butter was properly softened, same results. Anyone else have this problem?

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  1. You want to use the paddle, not the beater, to cream butter and sugar in your kitchenaid. If you're using comparatively small amounts of butter and sugar there may not be enough total mass for the mixer to process it properly. There are paddles on the market, designed for the KA stand mixer, that scrape the sides of the bowl as they oscillate. I don't have one but I am acquainted with others who use them that speak highly of their efficiency. You may be interested in this information:

    2 Replies
    1. re: todao

      Thanks for the link. I just got my KitchenAid and am figuring out how to use it.

      1. No, not at all. With the paddle attachment, it takes maybe 5 minutes, but it never fails.

        I use a Beater Blade, which scrapes the bowl as it mixes, but the regular paddle should work.

        12 Replies
        1. re: Azizeh

          I adore my beater blade. Works brilliantly!

          1. re: Azizeh

            Me three. That Beater Blade really works and saves me the effort of all that scraping, so I spend a lot less time standing over the mixer.

            1. re: pilinut

              Me four. I have the blue one...Is that the beater blade?

              1. re: Becca Porter

                Ditto. I'd grab the beater blade as I ran from my burning home :0)

                1. re: soccermom13

                  I had no idea this existed - it's going on my wish list RIGHT NOW!!! :)

                2. re: Becca Porter

                  I have a white one with gray rubber insets, but the Amazon link above shows several different colors.

              2. re: Azizeh

                If you use the beater blade for creaming the butter and sugar, do you keep using that one for adding the other ingredients, like the eggs, dairy, flour? Or do you need to change blades?

                I would guess not. How does it do for these other additions?

                Thanks! I"m thinking about this attachment.

                1. re: karykat

                  I never use my old blade unless I have to. It is just sad.

                  1. re: karykat

                    No, you do not need to change blades. In fact, I almost never stop the mixer to scrape down the bowl bc the beater blade does such a superb job. I just let the mixer keep beating away as I add the addn'l ingredients (adjusting the beating speed as necessary).

                  2. re: Azizeh

                    I've been thinking of this since I saw it years ago and it's good to see there are good reviews for it. It's plastic, though? My paddle is metal and seems like that would be stronger.

                    1. re: chowser

                      they make the windows of jet fighters out of plastic...!

                      1. re: chowser

                        Metal might (or might not) be stronger, but unless I was beating quick-drying cement or some kind of masonry, I'd stick with my Beater Blade. All that messy stop-and-go bowl scraping just annoys me.

                    2. Never but I use my KA paddle. The wire whip is more suitable for whipping air ino things such as egg whites and so on.

                      Good luck!

                      1. Sorry, should have said - I'm using the paddle not the wire whisk. But not the super scraper paddle, which looks good!
                        Reading that link (thanks), I'm thinking maybe my sugar is too coarse. On the other hand, I don't have a problem when beating with a hand held electric beater. I'm doing usual quantities for a cake or a batch of cookes, 120g of butter and sugar, for example.

                        7 Replies
                        1. re: loukoumades

                          you need to beat the butter first separately until it is relatively fluffy then add the sugar gradually.
                          this is a basic operation in this mixer and there should be no difficulty. If the butter is too cold and hard it will not do it properly - the steel bowl gets cold and the butter will tend to adhere to it. - on the other hand, the butter should not be melty. My guess is that your butter is too cold - let it warm up until it is soft to the touch with your finger and it should work fine. If it srtarts to do this, you could wrap the bowl with a warm towl to bring the temp up a little.

                          1. re: jen kalb

                            right, thanks, I'll try that. I'm sure my butter's not too cold. It's definitely soft to the touch.

                            1. re: jen kalb

                              I always add everything at once and mine comes out fine.

                            2. re: loukoumades

                              I have in the oven right now a batch of sugar cookies it seems as if you are using "granulated" sugar. You should be using powdered confectionary sugar. Beat the softened butter till it is fluffy, then add sifted powdered sugar into the creamed butter and cream them together till it is well incorporated before you add in the remaining ingredients.

                              1. re: ftcchef

                                You need to use whatever kind of sugar the recipe calls for, otherwise it will effect the texture of the baked good. You don't want to just substitute confectioners sugar which has cornstarch in it with granulated sugar.

                                1. re: rasputina

                                  Hallo Rasputina,

                                  I put my granulated sugar in the blender. I have a little one with 3 different cup sizes. Sometimes I have the blended sugar already prepared. The structure depends on how long I blend. It can look like confectioners sugar.
                                  The advantage is that the granulated sugar more easy combines with the butter en there is no cornstarch added.

                                  1. re: Tinaturtle

                                    Yes, I know that we can create superfine aka casters sugar by putting it in the blender. Not sure what that has to do with my comment addressing someone substituting powdered sugar for granulated.

                            3. you can also adjust how the paddle touches the bowl by turning the screw on the back (check your care guide for specifics). I never have problems now.

                              2 Replies
                              1. re: birdmonkey

                                Seconding this advice. I haven't had any problems after doing this (although I did this as soon as I got my KitchenAid, so I haven't experienced the problem you're describing).