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The Creaming Method

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The creaming method is used in baked goods like cakes and biscuits. It involves beating room temperature butter and castor sugar together until light and fluffy, which typically takes about 3 minutes of beating with an electric mixer starting on medium speed and increasing to high speed. Properly creaming the butter and sugar incorporates air that later allows the baked good to rise and have a light texture.

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THE CREAMING METHODBy Dominique Lewis
CREAMINGCreaming is a vital process used in baked products such as cakes and biscuits
EssentialINGREDIENTS:FATUsually butter or margarine
EssentialINGREDIENTS:SUGARCastor sugar is the most common form of sugar used in creaming
Ensure butter is at room temperatureIf butter taken directly from refrigerator, microwave briefly but DO NOT MELT!!
Cut butter into smaller piecesThis makes creaming quicker and easier
The most effective appliance for creaming is an ELECTRIC MIXER
Place prepared butter into bowlAlthough a lot of recipes do not mention this, it is ideal to beat the butter briefly before adding the sugar
Accurately measure the sugar
Add sugar to butterSome recipes may also ask you to add vanilla essence at this stage
Start beating on medium speed
Beat for about 1 minuteon medium speedOr until just combined
Then turn speed up to MED-HIGH for another minute
Scrape sides down with plastic spatulaThis ensures all ingredients are incorporated evenly
Beat on HIGH speed for approx. 2 minutes, or until light & fluffy
And this is what it should look like:Creamed butter and sugar

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The Creaming Method