Creaming Butter and Sugar

Creaming beats air into butter so cakes rise light. Start with soft butter at about 18 to 20°C: it should dent easily but not look greasy. Beat it with sugar in a stand mixer on medium speed for three to five minutes, scraping the bowl down, until it's pale and fluffy and has grown in volume. Add eggs at room temperature one at a time, beating well after each. Cold eggs make the mixture curdle; if it does, add a spoonful of the flour. Fold the rest of the flour in gently by hand.