Does the sugar to butter ratio matter when creaming butter? I recently tried to make a coffee cake with a 2.8 ratio of sugar to butter. Using a stand mixture for 10 minutes (at medium-low speed as the recipe directed) the butter/sugar remained grainy and never fluffed up. Is this as a result of the high sugar/butter ratio or (sadly, very likely) my technique? Any suggestions/tips would be greatly appreciated.

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