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butter
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With a stand mixer or a hand held mixer, mix butter and sugar until color is light and mixture is fluffly. Do not over mix!!! Butter and sugar is overmixed when the butter starts to separate.
yes...thaw butter in refrigerator...sugar can be taken out and used immediately
To cream, is to mix with a spoon, normally butter and sugar, as in cake pudding or cookie recipes. When asked to cream the butter and sugar, just beat with a spoon until the texture and colour changes, to a light airy consistency.
No all recipes require that you cream the butter and sugar together. Just be sure to mix the ingredients thoroughly before dropping batter onto baking sheet (or whatever you are using). Creaming butter is required for some recipes, but personally, I never do it! ;)
Physical. It is still butter. It is still just a piece of bread. But now it is butter on a piece of bread with a bite out of it. The bread/butter is not chemically changing to form a TOTALLY new substance. For instance, when you melt butter its no longer a solid its now a liquid. Looks different, the temperature is different, and it may even taste diifferent but its still butter. But if you were to take sugar and dissolve it in water it becomes a totally different substance.
Butter does not contain any flour but it does contain sugar that is naturally found in milk.
This problem may have been caused by not fully incorporating the eggs and butter with the sugar before stirring in the flour. The sugar should be completely beaten into the butter and eggs until you cannot feel individual grains of sugar between your fingers when you take a pinch of the mixture.
Laura Scudder's peanut butter has no sugar. Many health food brands don't, either.
Yes peanut butter can help lower blood sugar just as almonds.
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