Welcome to the Cake Decorators Q&A

Hello there cake lovers. Trust you are all well. I want to say a special thank you to madeitwithlove. You always seem to answer everyone’s questions especially mine. You are truly appreciated. I came across your blog yesterday ( baking the perfect cake why things go wrong). I never new it existed but I am so glad I came across it. You answered a lot of questions I didn’t have answers to in that blog. A very big thank you.
I however, have another question. In order not to have your mixture curdled, how long do you cream the sugar, butter and eggs for? I usually cream my butter and sugar for about 5-8 mins but when I start to add the eggs, how much longer should I continue mixing all together? Or will this depend on how much eggs am adding to the mixture? Many thanks in advance

Hi NikNak42

There’s an answer here which may be helpful http://www.cakeflix.com/questions/is-it-curdled
It does depend on how many eggs you’re adding. Eggs are liquid and butter is fat, the two are not compatible companions. In order to get them to emulsify they have to be well mixed which can take anything between 5 -10 minutes depending on the amount of liquid (eggs). I always cream in a bowl with an electric hand mixer and drizzle small amounts of beaten eggs into the side of the bowl so it creates a small pool. Beat the egg pool so it thickens and then incorporate it into the sugar and butter starting from the sides and gradually introducing it into the centre while rotating the bowl. Once all the eggs are in, fold in the flour if it’s a small mixture. If it’s a big mix I transfer to the stand mixer bowl, add flour in three stages and mix on slow until incorporated. This sounds really labour intensive but it works every time for me. You’ll never know whether it works for you until you try it! xx

Many thanks madeitwithlove.