Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Question on creaming

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message
mumu3
Guest





PostPosted: Mon Mar 19, 2007 8:12 pm    Post subject: Question on creaming Reply with quote

Hi,
Was wandering if someone could answer a question on creaming butter and sugar? Some recipes tell you to cream both butter and sugar tog. and others tell you to cream butter first then gradually add sugar is there a reason or end result for doing either way.? If there is how do you know which way to do the recipe : for example cream butter and sugar, what would be the best way to prepare this?


Thanks,
MUMU3

(sorry if this seems dumb to an experience baker)
Back to top
ConfidentCook



Joined: 19 Mar 2007
Posts: 4
Location: New York

PostPosted: Mon Mar 19, 2007 11:26 pm    Post subject: Creaming Butter and Sugar Reply with quote

Hi,

Creaming butter and sugar is probably the most important step in successful baking. Butter (or other fat) needs to be beaten to create volume/air bubbles to produce a light end product. You're goal is a light and fluffy butter/sugar mixture. Creaming butter before adding sugar would be to ensure the butter is soft enough to properly beat. Most recipes, however, do not require this; instead, they assume you will know that the butter needs to soften at room temperature for a while before beating with the sugar. Regardless of the initial creaming method, you should look for literal physical clues of "light and fluffy" to gauge when you are done. The more well-creamed the mixture, the less sugar grit you will feel when you scrape the beater against the bowl.
Back to top
View user's profile Send private message
mumu3
Guest





PostPosted: Tue Mar 20, 2007 2:38 am    Post subject: Question on creaming Reply with quote

Thank you for your information, I found it very useful.



Mumu3
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group