Creaming, in cooking, is the technique of blending ingredients - usually granulated sugar - together with a solid fat like shortening or butter. The technique is most often used in making cake batter or cookie dough.
Creaming butter by hand
'Creaming' means combining sugar with a solid fat, such as butter, shortening or margarine.
-Ensure the fat has softened to room temperature before you start.
Creaming is accomplished by beating the ingredients until a fluffy consistency is accomplished. This step is necessary in order to achieve lightness and fluffiness to the finished product.
Creaming
In the creaming method, fats are mixed with sugar to form a mixture that is either smooth and creamy (cookie dough) or light and fluffy (cakes).
Creaming Mixing ingredients together until they become fluffy like whipped cream.
Crème Anglaise The French name for custard.
Crème Brûlée An egg custard dessert with a hard caramel topping.
Creaming
Using beaters, a mixer or a large spoon to mix fats (butter, margarine or shortening) and sugars together until creamy in appearance.
creaming - Creaming incorporates air into the butter, margarine, or vegetable shortening to give the cake a light, fine-grained texture.
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Creaming or 'to cream'
This mixing or beating technique not only combines ingredients to make a uniform mixture, but also incorporates air into this mixture. A whisk, wooden spoon, or electric mixer with paddle attachment can be used.
Creaming or 'to Cream' - How often have you seen a recipe begin with the words 'cream the butter' or 'cream the butter with the sugar'?
A. Creaming butter creates a specific effect in many baking recipes, so it shouldn't be eliminated for the sake of time. Creaming incorporates air into a batter or mixture so that the recipe will be light in texture and rise when baked.
Palette knife: a long, flat, blunt knife used for the purpose of creaming and icing cakes.
Palestine (Fr.): classically a garnish of Jerusalem artichokes.
Palm hearts: hearts of young palm trees.
Start by creaming two thirds of a cup of butter, and slowly adding one half cup corn flour or masa. When the flour is fully integrated, add four tablespoons of cold water and 10 ounces (283 grams) of fresh, canned, or frozen corn.
For the recipe, start out by creaming the butter and lard (you can vary the ratio of these a little) with the sugars. Add in the eggs and vanilla. Combine the flour, baking soda, salt, baking powder, and oatmeal, then mix it into the batter.
Their main functions are to shorten or tenderise the product, to trap air during creaming and so aerate the cake during baking to give good volume and texture, to assist with layering in puff pastry, to help prevent curdling by forming an emulsion, ...
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A creamy dessert made by creaming cheese. Chenin Blanc
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A grape of French origin that produces excellent white wines. It has proven itself highly productive in California. Cherimoya ...
Cream butter, then gradually add the sugar and brown sugar, creaming well. Add eggs and orange rind; beat well. Stir in sour cream, then blend in dry ingredients. Stir in chopped pecans.
Whipping lightly
Whipping to a soft peak
Whipping to a firm peak
Holding a trail
Creaming to pale and fluffy
Folding in dry ingredients
Folding in wet ingredients
Separating an egg ...
To blend together cold shortening or butter (fat) and flour or sugar without creaming (mixing air into) the two. Two knives or a pastry blender may be used to create a mixture that is crumbly or grainy in appearance.
Cuttlefish: ...
It also works well in smaller amounts, in cake and cookie recipes that call for creaming butter and sugar. Remember what Wilford Brimley said: “It’s the right thing to do and the tasty way to do it.” ...
While cookies cool, prepare glaze by creaming together butter and sugar; continue to mix, gradually adding juice until desired consistency.
Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Creaming: The process of beating fat and sugar together to blend them uniformly and to incorporate air.
 See also: Cream, Temper, Cooking, Water, Flavor
  
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