What is creamng?

Answer 1

Often in a cake recipe you are required to 'cream the butter and sugar'. This simply means measuring the butter and sugar into a bowl and mixing them by hand or with electric beaters untill it has formed a light, creamy mass with the sugar dissolved into the butter. If you squeeze a bit of the mixture between thumb and finger you should not be able to feel any sugar grains in it.

It's a lot easier to do if you have softened the butter beforehand or have it at room temperature - much harder to do if you take the butter directly from the fridge.