For Momís Day, I made my wife here favorite, French Silk pie. To start you cream a stick of butter with Ĺ or ĺ cup of sugar. I tried doing this in my KitchenAid, but the whip just sort of pushed the butter to the bottom and sides of the bowl. Once I started adding the liquid ingredients, it whipped fine. Is it better to use a hand mixer for creaming sugar?
All came out fine in the end. She even thought it was better than Tippinís, which has been her golden standard up till now.