Use room-temperature butter (soft but not melted)
Place butter in a mixing bowl
Add sugar (usually granulated; for extra smoothness use superfine)
Beat with an electric mixer on medium speed
Start slowly to prevent sugar from flying
Scrape down the bowl edges as needed
Continue beating until the mixture is light, fluffy, and paler in color
If the recipe calls for creaming with brown sugar, beat until thick and smooth
Add eggs one at a time, beating well after each addition
Add dry ingredients or flour gradually after creaming is complete
If the mixture looks curdled, reduce speed, scrape the bowl, and continue mixing until it comes together
If it’s too soft or greasy, chill briefly and then continue beating