Creamed butter and sugar is the first step to making great baked goods.

Creaming butter and sugar helps to give baked goods structure by beating air into the butter, while the sugar helps to hold the air. Start with room temperature butter. Beat at a low speed for 30 seconds to get the butter creamy and whipped. Tip: The mixing bowl, paddle and butter should be at room temperature.

Add the sugar and beat on high until it's a pale ivory color that looks fluffy and feels like grainy, soft clay. If you don't have a stand mixer with a paddle attachment, use a hand mixer.

Remember, beating air into the butter and sugar results in light and delicate cakes, quick breads and muffins. Remember to scrape down the sides of the bowl periodically.

If you forget to take the butter out of the refrigerator in time, try grating it, but not too much. You definitely don't want to melt it.