Hi Ruth, Lots of folks still like to cream by hand, and essentially you are shooting for the same textures. It definitely takes longer with a bowl and spoon and it's harder to over cream, but the basics would still apply as far as too warm or too cold for your butter. Superfine sugar is easier to blend into the butter and you won't be able to feel it between your fingers, so paying attention to color and loft will be important. ~ MJ

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