Watched a pastry chef at my local shop in Portland whip up a buttercream in 3 minutes flat

I always spent 20 minutes creaming butter slowly but she said 'room temp butter doesn't need that much fuss' so I tried her method and my cakes came out way fluffier. Has anyone else found a shortcut that actually works better than the old way?

2 comments

2 Comments

the_barbara17d ago

You know, I used to be pretty stubborn about the whole "cream for 20 minutes" thing. Always thought it was the only way to get a good crumb. But then I tried her shortcut with room temp butter and it really is a game changer. I was honestly surprised it worked so much better.

emerymoore17d ago

Wait, are you saying you actually got a better crumb with the 3 minute method? Because I've always heard longer creaming builds a better structure, not just air. Did you notice any difference in how stable the batter was after you folded in dry ingredients?