A question about a recipe: 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?
Recipe question for:
Nectarine Slump
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5 Comments
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!)