: Creaming butter and sugar results in lumpy and grainy mixture I was beating butter with sugar to make a cake. I used President brand butter (80% fat) and it was soft at room temperature before beating. However, only after

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Creaming butter and sugar results in lumpy and grainy mixture
I was beating butter with sugar to make a cake. I used President brand butter (80% fat) and it was soft at room temperature before beating.
However, only after few minutes, my mixture started grainy just like over-whipped cream. I decided to continue and ended up with pale and creamy butter but it wasn't smooth.
What did I go wrong?

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