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A question about a recipe: Nectarine Slump

1501fca0 8111 424c b99b c7721f2b5f5b  nectarine slump

I have a question about step 2 on the recipe "Nectarine Slump" from amanda. It says:

"In a mixer fitted with a paddle, cream the butter and the remaining 1 cup sugar. When it's nice and fluffy white, beat in the eggs, then the mascarpone and almond extract. Fold in the flour by hand." I don't have a standing mixer (I don't bake much). Would a hand mixer work ok?

asked by foodynewty about 5 years ago

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5 answers 1293 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 5 years ago

Yes, a hand mixer will definitely work!

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0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added about 5 years ago

You'll probably want to stick to the hand mixer, but it's also possible to cream butter and sugar with a wooden spoon - choke up on the spoon, keep the ingredients to one section of the bowl, and rap the spoon against the bowl sides, back and forth, until the mix is light and fluffy. It really doesn't take that much time (and using a stand mixer, many will overcream the butter).

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19f2e275 c635 488f 8322 530158a23e00  food52
added about 5 years ago

You can over cream the butter?

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added about 5 years ago

Oh definitely - the butter warms up too much, resulting in the batter becoming greasy, and you lose the air bubbles created in the creaming process, and thus leavening. Cookies or other baked goods using the creaming method can end up flat, dense, greasy, and less flavourful if the butter is over-creamed. You want to get it just the point where it changes colour and then stop.

Using just at room temp butter, the whole process only takes 3-5 minutes and allows you to control the creaming and get a better feel for when it's ready. That said, I completely appreciate the stand mixer / hand mixer appeal :)

(And creaming butter or whipping cream by hand is one thing, but I'd never suggest whisking egg whites or sabayons by hand when alternatives are available!)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

The hand mixer will definitely work, but it does require your whole attention standing there holding it while you turn your butter and sugar into something fluffy like a shampooed cat. imho creaming with a wooden spoon when there's another alternative is masochistic! ;)

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