How do you cream a mixture as in a baking recipe?

Answer 1

I'll assume you mean creaming as it would be mentioned in a baking recipie. To cream together butter/margarine/shortening and sugar: place the amounts of sugar and butter as directed by the recipe into a bowl and Method 1- using the back of a wooden spoon sort of MASH and stir together the sugar and butter until it comes together into a cohesive mixture. Method 2- mix using a hand/ standing mixer on medium to medium high speed until everything is incorporated. Proceed with the recipie as directed.

Answer 2

The creaming method in baking refers to the beating (creaming) of the softened butter and sugar to form a light, fluffy, pale cream coloured mix. This incorporates a lot of air into the mix, which helps to make cakes etc soft and light, and also helps to dissolve the sugar, removing any grittiness. Eggs are often beaten in immediately after the creaming stage, further incorporating air into the mix. Then the flour and riisng agents are folded in gently. Many different recipes use this method.

Answer 3

Cream was traditionally skimmed off the top of milk that had been allowed to settle for a few days. The invention of a mechanical cream separator in the 1870s allowed the quicker separation of cream. It uses centrifugal action for the separation of the lighter higher fat cream from the milk.

Milk that has been homogenised does not separate, as the globules of fat are broken into smaller clumps that will not rise.

Answer 4

In baking, sugar and solid fat are beaten together vigorously until the grains of sugar can no longer be felt when touched. This process is called "creaming." The fat can be butter, lard or shortening. Oil can be substituted in some recipes but it will not "cream" in the same way as fats that are solid at room temperatures.

Answer 5

Cream is obtained by letting whole, fresh milk stand until the cream or fat, rises to the top. The cream is skimmed off and reserved. The remaining fat-free liquid is skim milk.

To make whipped cream: First, you buy a carton of "heavy" or "whipping cream," then you put it into a glass bowl and mix it until it's texture is light, fluffy, and creamy.