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When recipe instructions say to "cream" butter and sugar, it means to mix the butter and sugar together with an electric beater until they are well combined. You should no longer be able to see any sugar crystals separate from the butter, and the butter should lighten in color. For delicate cookies or cakes, the butter and sugar should be beaten until you can rub a bit between your thumb and forefinger without feeling any grains of sugar.
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∙ 14y ago
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What is creaming in baking?
the definition of creaming in baking is mixing together butter, margarine, or someohter solid fat with sugar until they are well mized making a soft consistency
What is the method of combining sugar and margarine?
creaming
What method uses half the fat or flour?
one of them is the creaming method
What is the creaming method used for?
In baking, creaming is the method used to blend ingredients into a creamy, smooth consistency. You usually cream granulated sugar with butter or shortening. You blend ingredients by hand with a spoon or with a mixer.
Two advantages and disadvantages of creaming method?
useful
Do you add milk in the creaming method of making a cake?
Often you do, yes.
Difference between creaming method and rub in method?
Rubbing method is quick & simple, this method is used for plain cakes whereas creaming method is mostly used for mixtures in which the fat & sugar are beaten together until the mixture look like a nice cream.thanks for reading myanswer.........(^_^)
What is the chemical agent in the creaming method?
sometimes people put lquid nitrogen in it so its fluffy and smooth...that's the only one thati can think of...hope it helps. BTW liquid nitrogen is cold enough t freeze your hand off so be careful. i am NOT kidding. even professionals are scared of it.
Cakes that are made with the creaming method?
Well I have been told that one example is cookies! :)
What is the ratio of ingredients in the creaming method?
You should have equal ingredients according to the weight of the eggs.
Do cream crackers have cream in them?
No, the name cream crackers refers the method of mixing or "creaming" of the mixture in production.
What is the effect of creaming on cookie dough after it is bAKED?
Proper creaming of the cookie dough determines its final texture and the amount it spreads during baking. When thoroughly creamed, granulated sugar begins to dissolve and fat is properly aerated. Thoroughly creamed sugar and fat produce a cookie with maximum spread. When less spread is desired, less creaming is recommended. Too much creaming produces a cookie that crumbles easily.
