In baking, creaming is the first step in baking a cake, and the most important. Butter should be at room temperature, not melted. Beat the butter first in a large bowl, preferably with a wooden spoon, until it is creamy. Add the sugar gradually, and continue beating until the butter and sugar are fully combined with no lumps of butter showing. If done correctly, the mixture will be almost white.
Whole eggs are added next, one at a time with the mixture being beaten well after each addition. The hard part is done, and the rest of the batter should go together more quickly.
Liquid cream you can buy in small cartons
yes you can
If you use less cream cheese than the recipe calls for, there will be less cream cheese in the prepared dish. Depending on the other ingredients, the effect may or may not be noticeable. I would suggest using the amount of cream cheese that the recipe calls for. You might be able to use a portion of plain (unflavored) yogurt in addition to the lesser amount of cream cheese to save on calories or fat content, but I would still go with the full amount of cream cheese that the recipe calls for.
refers to heavy cream/ whipping cream (not whipped cream!!). buy it in the dairy section. usually in pint sizes.
yes
1 cup
the age of aslam is 25 and ajaz is 55 what fraction aslam will represent after 5 years
One kilogram is equal to 35.3 ounces.
In the US it would be 2 pints; in the rest of the world, it would have been 1.6 pints.
In the US it would be 2 pints; in the rest of the world, it would have been 1.6 pints.
It depends on the size of the package.
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The wording of this question is somewhat confusing, but here's what I know. If a cheesecake crust recipe calls for chocolate cookie crumbs, you can use crushed Oreos even if you keep the cream in. Add the butter as called for, but leave out the additional sugar.