Are you really creaming your butter and sugar properly? 🧈✨⁣If a recipe uses the creaming method, it’s relying on millions of tiny air bubbles to give your baked goods lift, moisture, and structure. Micro bubbles creation only happens when your butter starts at the right temperature — room temp is NOT the same as softened butter.⁣⁣On warm days, I start with 65°F butter, and on cooler days 67°F. Cream until the mixture is light, fluffy, and doubled in volume — it should look like frosting. ⛅️⁣⁣De