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Message: [QUOTE="Norcalbaker59, post: 44405, member: 2340"] Caster sugar does not create more easily into butter. Caster sugar dissolves faster than granulated sugar because it is finer. Caster sugar is used when you want a fine crumb, like with a cake. Or when you are making Italian meringue, caramel, or any type of sugar syrup and you want the sugar to dissolve quickly. It has nothing to do with creaming. Did I explain to that creaming butter and sugar is not mixing two ingredients, but is a form of leavening. Mechanical leavening. as the blades of the mixer turn through the butter and the sugar, the sugar crystals create slash pockets in the butter. The butter will remain pliable to certain temperature. When the water in the batter/dough turns to steam and the chemical leavening is activated, the bubbles that are created get trapped in the pockets, and expand the butter. As the butter heats, the emulsion breaks; the water turns to steam. Sugar will have started to dissolved when liquid is added during mixing because sugar is hygroscopic, so it will absorb any free in the batter/dough. But the steam will hasten the process of any undissolved sugar. It’s just the finer the sugar, the faster it dissolves. [/QUOTE]