Do you know what the creaming method is, Reader??

The creaming method is one of the fundamental baking techniques and used in many cakes and cookies to create a light and airy texture. Read on to learn it's importance in baking and how to do it!

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Happy baking 👩‍🍳

The Creaming Method in Baking

The creaming method is one of the fundamental processes of baking and many cakes and cookies use this method! To make ourselves better at baking, it’s important to understand the science behind why we bake the way that we bake. Click the link above for even MORE information!

​Your Step by Step Guide​

1) Beat the butter and the sugar

The first step is beating together the sugar with the butter. The sugar crystals slice through the butter leaving behind micro pockets of air suspended in the fat. These air pockets help leaven your baked good in multiple ways.

2) Add the eggs one by one

Reduce the speed to medium low and add your eggs one at a time scraping the bowl and any attachments between each addition and mixing until incorporated each time. Adding your eggs one at a time helps keep the emulsion you have going on with the air and fat and sugar.

3) Alternately add the dry and wet ingredients

Keeping the speed on medium low, alternately add in the dry ingredients and the wet ingredients. Because keeping the balance and stability of the batter is important, we always want to add alternately with 3 parts dry and 2 parts wet. Always start and end with the dry ingredients to balance out the liquids of the batter.

Practice with this Cherry Almond Bundt Cake!

Springtime means it’s cherry season, and this bundt cake is a must add to your spring baking list! Dig into this delicious cherry almond bundt cake recipe made with moist buttermilk cake, tart cherries, and a toasted almond cream glaze. You can’t beat this amazing flavor combo!

​The Terminology​

• Beat – To mix in with quick, short rapid, motions with a whisk or fork to incorporate air.
• Cream or Creaming – To beat one more ingredients together until smooth and fluffy, and usually while using the creaming method.
• Crumb – Reference to the texture of baked goods containing flour like breads and cakes.
• Sifting – Pushing powdery substances through a fine mesh strainer like flour or cocoa powder.

Practice with These Lemon Poppy Cookies!

Sugar cookies packed with zesty lemon flavor and bitter poppy seeds. These classically combo’d soft lemon poppy cookies are great use of citrus season and the perfect afternoon snack to take advantage of winter baking!

Do's and Dont's of the Creaming Method

• Don’t use fresh from the fridge cold butter because the sugar crystals will have a hard time slicing through to create air pockets. And don’t use super soft butter either because there won’t be enough resistance between the butter and the sugar to create those micro air bubbles. The butter should be lightly softened where a firm pinch will create a dent.
• Do scrape down your bowl and any attachments frequently to ensure no ingredient gets left behind and unmixed. And don’t forget the very bottom! Butter and sugar tends to get stuck there, and you’ll be left with pockets of melted butter with your baked good.
• Don’t rush through the process dumping all the ingredients in at once. You will destroy any incorporated air throughout the mixing process, or worse, separate your batter!
• Do alternately add in the dry and wet ingredients, always starting and ending with the dry. This helps keep the batter stable.

Tried a recipe or followed a technique post? Sweet! Head to the bottom of it, give it 5 stars, and a nice little blurby. Have questions or feedback on the recipe? Head to the contact me section and write me a message!

But check out my latest technique posts:

• ​The creaming method in baking​
• ​How to make caramel sauce​
• ​How to macerate fruit​
• ​Kneading and proofing bread​
• ​How to make pastry cream​

With razzle dazzle,

April | 12 Kitchens

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