Creaming butter successfully requires experience and a butter that has a cooler temperature throughout the butter. If butter is warmed to room temperature of 70ºF, then it becomes soft and somewhat mushy for mixing. As the butter is mixed with sugar, the temperature increases to approximately 75ºF creating a Creaming batter that is slick, shiny and wet in appearance. This results in a more compact and dense result when making various baked goods. If the butter is kept cooled, it cracks when pressure is applied, which is better for the desired results. Therefore, butter that is warmed to only 60ºF and mixed with sugar will result in a temperature increase to 65ºF or slightly higher, providing a more airy, light and fluffy Creamed batter that makes a puffier and more open textured result for baked goods.