The Creaming Method
- 1. THE CREAMING METHODBy Dominique Lewis
- 2. CREAMINGCreaming is a vital process used in baked products such as cakes and biscuits
- 3. EssentialINGREDIENTS:FATUsually butter or margarine
- 4. EssentialINGREDIENTS:SUGARCastor sugar and A1 sugar are the most common forms of sugar used in creaming
- 5. Ensure butter is at room temperatureIf butter taken directly from refrigerator, microwave briefly but DO NOT MELT!!
- 6. Cut butter into smaller piecesThis makes creaming quicker and easier
- 7. The most effective appliance for creaming is an ELECTRIC MIXER
- 8. 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
- 9. Accurately measure the sugar
- 10. Add sugar to butterSome recipes may also ask you to add vanilla essence at this stage
- 11. Start beating on medium speed
- 12. Beat for about 1 minuteOr until just combined
- 13. Then turn speed up to MED-HIGH for another minute
- 14. Scrape sides down with plastic spatulaThis ensures all ingredients are incorporated evenly
- 15. Beat on HIGH speed for approx. 2 minutes, or until light & fluffy
- 17. And this is what it should look like:Creamed butter and sugar