Wednesday, 27 August 2014

Baking Basics 101 Creaming Butter and Sugar

Hello and welcome to the first Baking Basics 101! This week we're focusing on the method of creaming.

Creaming is used in most cupcake and cake recipes. It's the method of mixing a fat and sugar together until the the mixture turns really light and fluffy. Nowadays everyone uses electric hand whisks, but it can be achieved with a classic wooden spoon. 
Unsalted butter and caster sugar are the most commonly used in cakes. But other types of fat can be used such as margarine, or lard. The same goes for sugar, sweetener, and other varieties of sugar can be used.

Equipment Needed:
  • Bowl
  • Wooden Spoon/Electric Hand-Whisk
  • Micro-wave

Step by Step Example: Caster Sugar and Unsalted butter

Step 1. Warm Unsalted Butter
 Step 1. Place your unsalted butter in a microwavable bowl. If the butter is still fridge cold, pop it in the microwave for 20 seconds. It should be warm because this way it's easier to work with. 

Step 2. Caster Sugar in the same bowl as the Unsalted Butter
Step 2. Next place the caster sugar in the same bowl and begin to beat with a wooden spoon or an electric whisk until the mixture changes to a light yellow. 

Step 3. Your looking for  a colour change and a fluffy texture.
Step 3. When all the sugar and butter has been thoroughly combined. Your looking for a lighter colour and for a fluffy texture. 

That's all there is to creaming! There are so many recipes that this can be used in. Go over to the Recipe Index to see them all but here are some of my favourites that use the creaming method:
50 Cupcakes for a 50th Birthday (Chocolate and Lemon Cupcakes)
Valentine Heart Biscuits
Red Velvet Cake with Blue Lacy Butterflies

Join us next time for Baking Basics 101
If there's a method you'd like to learn and want me to write about, please comment below or let me know on facebook or twitter with the hashtag #bakingbasics101

Bake On! Penny x
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