Creaming - Home Economics

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A slide show discussing the creaming technique.

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Creaming - Home Economics

  1. 1. Creaming … butter and sugar for baking …
  2. 2. What is creaming? <ul><li>Creaming is a technique that involves blending butter and sugar until they become light and fluffy. </li></ul><ul><li>The mixture should also increase in volume (due to the incorporation of tiny air bubbles). </li></ul><ul><li>The process is called ‘ creaming ’ because the finished product should resemble whipped cream. </li></ul>
  3. 3. Which foods require creaming? <ul><li>Creaming is a technique most often used to make baked goods such as – muffins, cookies, cakes and butter cream (or butter icing). </li></ul>
  4. 4. Step 1 <ul><li>Take the required amount of butter as stated on your recipe and cut it into small pieces. </li></ul><ul><li>If your butter is too hard you will find that it is difficult to blend, however if it is too soft you will find it difficult to incorporate air into your mixture. </li></ul><ul><li>The perfect temperature for your butter is room temperature (approximately 20 degrees). </li></ul>
  5. 5. Step 2 <ul><li>Place the butter into a bowl and add the required amount of sugar. </li></ul>
  6. 6. Step 3 <ul><li>Using a whisk, electric mixer or wooden spoon, mix your butter and sugar together vigorously. </li></ul>
  7. 7. Step 4 <ul><li>After a couple of minutes, your butter and sugar mixture will stick together and may form a ‘clump’ at the end of your spoon. </li></ul><ul><li>When it gets to this stage, continue to mix so that the mixture begins to spread around your bowl. </li></ul>
  8. 8. Step 5 <ul><li>Your ‘creamed’ mixture should also change colour from bright yellow to pale yellow (or cream). </li></ul><ul><li>The creaming process takes time, so use your muscles to continue to mix!  </li></ul>
  9. 9. Step 6 <ul><li>Your finished mixture should resemble something like this </li></ul><ul><li>   </li></ul><ul><li>Now that you have finished creaming, you can continue on with the rest of your recipe. </li></ul>

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