Reader Brendan writes:
For…tart dough, is it possible to overcream the butter and sugar mix before you add the flour in? And if it is possible, what would the ramifications be?
Hey Brendan! Over-creaming isn’t generally a concern. I once saw a butter and sugar mixture creamed for so long that it eventually turned a slight grey. That tint wasn’t a result of anything that happened to the mixture, rather it was caused by metal dust (sugar granules can actually sand down the inside of your bowl after a while). Otherwise the only risk of extended creaming is that friction will lead to heat buildup and melting.