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The Creaming Method (final)
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The Creaming Method (final)

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Demonstration of the creaming method using an electric mixer

Demonstration of the creaming method using an electric mixer

Published in: Health & Medicine, Technology

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  • 1. THE CREAMING METHOD
    By Dominique Lewis
  • 2. CREAMING
    Creaming is a vital process used in baked products such as cakes and biscuits
  • 3. EssentialINGREDIENTS:
    FAT
    Usually butter or margarine
  • 4. EssentialINGREDIENTS:
    SUGAR
    Castor sugar and A1 sugar are the most common forms of sugar used in creaming
  • 5. Ensure butter is at room temperature
    If butter taken directly from refrigerator, microwave briefly but DO NOT MELT!!
  • 6. Cut butter into smaller pieces
    This makes creaming quicker and easier
  • 7. The most effective appliance for creaming is an ELECTRIC MIXER
  • 8. Place prepared butter into bowl
    Although 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 butter
    Some recipes may also ask you to add vanilla essence at this stage
  • 11. Start beating on medium speed
  • 12. Beat for about 1 minute
    Or until just combined
  • 13. Then turn speed up to MED-HIGH for another minute
  • 14. Scrape sides down with plastic spatula
    This ensures all ingredients are incorporated evenly
  • 15. Beat on HIGH speed for approx. 2 minutes, or until light & fluffy
  • 16. CREAMING IN ACTION
  • 17. And this is what it should look like:
    Creamed butter and sugar