Recipe(tried): Tips for creaming butter and eggs

Here are some possibilities to consider, Judy.

The eggs and butter both need to be room temperature before beating. If the eggs are colder than the butter, you can expect some curdling.

Add the eggs one at a time. The butter can only absorb so much liquid at once without curdling. If you already are adding them one at a time, try lightly beating them in a bowl first; then very slowly drizzle them down the side of the bowl so that they incorporate even more gradually than a whole egg at a time.

If at any point during the egg addition, if you see a hint of curdling, add a tablespoon of flour and beat that in. That should take care of the problem before completion of the egg addition.

If all that fails, the curdling most often will disappear during the addition of the flour. There's a certain butterscotch cake batter I've made many times that never fails to curdle for me. I simply go ahead and bake it and it ends up just fine.