Hi Dee Dee, we hope you no not feel discouraged! The amount of creaming required does directly depend on the temperature of the butter. If your butter is room temp you will notice you do not need as much creaming time. A good way to judge the mixture is by the color, when the butter had been properly aerated you will notice it tends to lighten in color a bit. Once the butter is more white than yellow, it has been successfully creamed! 

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