The Secret to Creaming
Blog Entry: Thursday 30 Sep 2010
The secret to creaming butter and sugar. Image by m i x y.
Many recipes call for the butter and sugar to be 'creamed'. But just what does that mean?
Creaming is simply a way of mixing two ingredients together. The idea is that when you cream butter and sugar, air is incorporated which is what you want in baking.
Trapped air makes the mixture light and fluffy and when in the oven, the heat makes this air expand and helps the cake to rise.
But just how do you cream butter and sugar? Firstly, the butter should be at room temperature and placed into a bowl on its own. Beat the butter on a low to medium speed for around a minute before slowly started to add the sugar. You should then continue to beat the mixture for around 5 minutes, stopping occasionally to scrape the sides of the bowl.
For more useful butter baking tips, visit freep.com.
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