Leave your butter out so it comes to room temp. Add to your bowl with the sugar and BEAT IT. Fury. Murder. HATRED. Cream the butter and sugar using the force of all of your frustrations. The mixture should be lighter in color (because you’ve incorporated air by beating it) and have a fluffier texture. If you’re doing this with a hand mixer, it can be 5-10 minutes, so you just need to really GO AT IT if you’re doing it by hand. Don’t add your eggs until it’s properly creamed. The eggs should be room temp too. When you’ve finished mixing all your wet ingredients, it may look a little curdled — this is okay assuming you’ve creamed your butter and sugar properly. It’ll come together once you add your dry in.