What is creamy?

Creaming is a method of baking in which butter and sugar are aerated to form a fluffy, light base for cakes or other roasted goods. Simple but often carried out incorrectly, can be creamy with an electric stand or hand mixer or be a beater manually. This method is often essential for the production of light, fluffy cakes or uninvited biscuits. Fat, which is too cold and heavy, is difficult to mix and fat, which is too warm and soft, will not hold its shape. Therefore, softened, but not melted fat is required, so air bubbles can be maintained in the mixture. Ultra fine sugar is often used, but for some recipes regular granulated sugar can be used or can be spread over fine sugar. Regardless of its texture, white sugar is most often used in cream.

depending on the chef is the preferred choice for creamy mixtures or a hand blender. Lip is used by a mixer of the stand, a paddle is required. The mixer of the stand is generally stronger and thereforethat when using butter thoroughly aerate. However, because it is stronger, there is a greater risk of transformation. Chwipping butter and sugar is also a possibility, but requires a considerable amount of time and usually requires an experienced chef to do properly.

Whatever device is used, butter is first whipped cream separately. This breaks the butter to a smooth, more spread mixture, which makes it easier to integrate the sugar. The aeration processes also begin and introduce small air bubbles into fat.

Once the butter is creamy, the sugar can be added. Sugar is added gradually, beating in any small addition before another one is included. The sides of the bowl should be scraped regularly so that all butter is mixed at the bottom of the bowl. As a Sugar, it is added, butter lightens from yellowish cream color and eventually turns to very light yellow or white. It should also increase volume.

oversteating or insufficientlyRhythm is common mistakes for beginners when testing cream technology. Both result in less fluffy mixtures. Excessive rhythm causes butter to be too soft and therefore cannot hold as many air bubbles, while the insufficient rhythm does not provide enough air bubbles. Upon completion, the creamy mixture should have a fluff similar to the cloud and do not look bold. However, if it touches, the mixture will feel a little bold because the sugar is not dissolved in the fat, it just mixes into it.