when making cookies, is melting butter and mixing with sugar and eggs then refrigerating the same as creaming?

Question

i prefer to mix my sugar and eggs then adding warmed butter slowly to the mixture as to not cook my eggs, then put the resulting mixture in the freezer for a few minutes rather than to cream the butter with sugar and eggs since butter is very stiff at room temperature. but all cookie recipes generally recommend creaming the butter. so i was wondering if cooling the butter down after has the same end result as creaming.

Answer 1

No, it isn't quite the same. Creaming makes the cookies a bit more dense & therefore a bit crisper. Melting the butter then cooling it some results in a softer, chewier cookie. Therefore, it really depends on which kind of cookie (& mixing) you prefer. Happy baking.

Answer 2

To answer the question: No, what you are doing is not creaming. Creaming requires taking room-temperature butter (taken out of the fridge and left to soften for about an hour or so) and beating it with sugar until the mixture is very light and fluffy--almost white--which usually takes from 4 to 8 minutes, depending on the softness of your butter.

Answer 3

The rule of thumb for baking anything is your ingredients should all be at room temperature. Especially the butter, because when its mixed with the sugar it will cream alot easier. Also you don't want to put a warm egg mixture into the refrigerator. Your asking for bacteria.

Answer 4

I also use the butter cooled somewhat bc it makes a better dough consistency for rolling & cutting. I always refrigerate the dough two hours before rolling & cutting.

Whenever I used too warm butter or melted butter, it really messed up the dough.

Answer 5

i just read in Cook's Magazine that melting the butter will result in a chewier cookie. i usually cream the butter and sugar as the recipe calls for but may try this method the next time.

Answer 6

no, it isnt if you want your cookies to come out right use the creaming method. set the butter out till it becomes soft then cut your butter into pieces and then add your sugar and cream them together. the whole purpose of creaming is to make the cookie dough light and fluffy then you add flour depending on if your making drop cookies (cookies you use a spoon to put on a cookie sheet) or rolled cookies which are used for cookie cutter cookies.

Answer 7

I use room temperature for my butter and eggs for a creamy consistancy according to my recipes. PS. My recipes are from the 1800's.

Answer 8

no its not. Melted butter will not work being that it will seperate when you melt it. creaming it means to put it all together and whip it or mix togther until its creamy. Always chill your cookie dough before baking.