I have found that if you aren't using a stand mixer, a wooden spoon trumps a handheld mixer. Just make sure the butter is soft. My microwave has a setting for "soften" and it's great.

Anonymous wrote:It's called a wooden spoon.

+1

You cream the butter and sugar with a wooden spoon, or with clean hands (take your rings off first).

Or go buy a hand mixer.

I only have a hand mixer and I am a great baker. Yes, you can even make meringues with just a hand mixer, or even just a whisk and a bowl. My grandmother, who was the best baker I knew never had an elecric mixer of any kind, only spoons and whisks. Her creations were fantastic!

It's called a wooden spoon.

Op here: you are right. I bake very rarely. I am confused because most recipes ask you to cream the butter and cooker. What sort of whisk do you use for batters? I have one for eggs but that barely moves the batter.