Very informative. I find that my creaming for cookies is different than my creaming for cakes. With cookies, I don't need a bunch of volume, so creaming on low just to the point it comes together in a smooth paste is sufficient. For my pound cakes, I cream until very light and fluffy, usually about 10 minutes on medium speed. I am always rewarded with a moist, even, velvety crumb, no sad streaks and a gorgeous melt-in-your-mouth texture.

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