Handy Tip: the Creaming Method
You use the creaming method often when you bake, whether you know it or not. Today I’d like to share with you how to properly “cream” your ingredients, something I learned during my very brief time in culinary school.
The creaming method is a way to combine ingredients, typically fat and sugar, when making cookies, cakes, and occasionally other baked goods.To cream your ingredients means to vigorously mix them together while incorporating air into the batter.
So here’s what you need to do. Start out with softened fat—butter, shortening, etc.—and all sugars the recipe calls for. This one uses white and brown sugar.
It’s important that you use an electric mixer with a paddle attachment if you can. A handheld mixer can work too, but you really can’t achieve the same results mixing by hand.
Begin mixing on medium-high speed. The ingredients will start tocome together, but it will be pretty thick at first.
Keep mixing.
A lot of people stop mixing when it looks like this, at least that’s what I used to. You’re almost done, but not quite yet!
Keep mixing, and scrape down the bowl periodically so that all the ingredients are being creamed evenly.
This is what you’re looking for. After a few minutes, the mixture gets pale in color and becomes light and fluffy.
That’s some properly creamed butter and sugar!
The air incorporated into the batter will expand in the oven, helping with rise. The lighter and creamier the butter and sugar is, the more air you’ve got mixed into the batter, and the lighter the final product will be.
Now that you know how to cream properly, you can continue with the rest of your recipe. This mixture went on to become delicious White Chocolate Macadamia Cookies.
Note: I’m still on vacation! I hope you’re enjoying these pre-scheduled posts, but unfortunately I won’t be able to respond to emails and comments until I return.
This is very useful, thanks for sharing your tips and photos. I've always sort of known what "creaming" meant, but never knew what the exact consistency was supposed to look like. Especially when it comes to baking, you must be "exact"! Keep enjoying your vacation, Annalise! 🙂
Thanks for the lesson, very helpful!
that was really useful! i can't imagine anyone doing this by hand.
I've got some cookies in the oven right now, and I came across this new post. I used a hand mixer and it worked pretty well, but because I'm loving baking more and more, I'll probably invest in a stand mixer. 🙂
Would you suggest beating the eggs thoroughly before adding them to this? (well-creamed shortening/sugar.)
I had no idea there was a proper way to cream butter and sugar! Thank you for sharing!
As one who also stopped after the butter and sugar looked incorporated, your pictures and explanations helped me to understand air was also an ingredient I need to add. Thanks!
I love your blog. i need to know how to make cakes pastries and bake. am a new starter so i need all the help i can get. i wil be glad if i can download a free video from you on how to start off. Thanks. Naomi