As an example, for mixing and creaming, butter should be about 65 degrees: cold to the touch but warm enough to spread. Just three degrees warmer, at 68 degrees, it begins to melt. For my pumpkin bread I actually checked the temperature of the butter and started the process at the correct temperature. It used to be that I would take out my sticks of unsalted butter and let them sit out all day or overnight until I got around to beginning. WRONG!!!
This time I cut the butter into pieces and it got to the correct temperature in a short time.
pummpkin bread and you can find the original (hard copy) recipe here at the bottom of the page..
Sifted confectioners sugar
Use 2 cups confectioners sugar for each stick of butter.
Cream butter for 2 minutes at high. Turn down to medium and add sugar 1/2 cup at a time. Add vanilla to taste and milk to get desired consistency.