Hello! Undercreaming can definitely prevent your mixture from becoming smooth and cohesive, but the other thing that can cause curdling issues is if any of the ingredients are too cold. Aim to have all of your ingredients be at room temperature; eggs, butter, etc. and in combination with creaming butter and sugar until it's nice and light and fluffy, the next batch should be lovely. Also, it's important to note that any recipe using lemon juice or acid will have a curdled batter until you add flour and that's perfectly fine. Annabelle@KAF

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