What does creaming butter and sugar do for cookies?

Table of Contents:

1. What does creaming butter and sugar do for cookies?
2. Should butter be melted for cookies?
3. Can I bake curdled batter?
4. Why do eggs curdle when added to butter and sugar?

What does creaming butter and sugar do for cookies?

You accomplish two things when you cream butter and sugar:

1. Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter.
2. You also increase volume by mixing thoroughly and incorporating more air into your batter. The result? Lighter textured cookies and cakes.

Should butter be melted for cookies?

Melting the butter will lead to chewier cookies. Creaming colder/room temperature butter with sugar will lead to cookies with a higher, more cake like texture. Refrigerating the dough before baking will help inhibit spread because the butter is colder, and takes longer to melt.

Can I bake curdled batter?

The good news is, while curdled batter is certainly a cake-baking problem, it can still be baked and produce a cake. But the crumb or texture of that cake will be uneven because the fat isn't dispersed evenly throughout the batter.

Why do eggs curdle when added to butter and sugar?

Curdling by adding eggs can happen for two reasons. First, the eggs are too cold, and this breaks the emulsion of butter and sugar. Second, the eggs are added too quickly, again breaking the emulsion. ... The liquid in the eggs doesn't naturally want to mix with the fat in the butter, but if you go slow, it will be fine.