Creaming method is one of the most popular cake mixing method. The good thing about this method is that you will end up making a tasty cake even if you make some mistakes here and there. We can actually talk for ages if we want to discuss this process thoroughly. However we are going to simplify the whole process in some simple steps. We are also going to show you some video tutorials in future posts.

  1. This method is named creaming method as the recipes call for ”Cream butter and sugar” or “Beat butter and sugar”. What you basically have to do is beat butter/shortening and sugar together until the butter turns to look paler in color. Creaming basically means adding air bubbles to the batter by beating  sugar with solid butter. Here comes two important issues to notice, you need crystallized ( can be very fine crystals though) sugar for an aerated batter and also the butter/shortening has to be solid. Many recipes ask for room temperature butter, but in a hot country like ours it is recommended not to keep butter out of refrigerator for more than 10 minutes or so. And the best way to do this is just to cut your solid butter into small cubes and then start beating them. If your recipe asks for both butter and shortening , beat the shortening first and then add butter to it.
  2. You have to scrape your bowls quite often to get an even mix of air bubbles throughout the batter and be careful never to under or over mix. Although many recipes ask you to continue beating until  the mix of butter and sugar becomes light and fluffy, some of the recipes have so little amount of fat that you will actually never get a fluffy mix, rather your mix will feel like sand. So look at the ratio and if you see the ratio of fat is too low, just beat until the sand like mixture looks even. If you beat for too long and your batter’s fat becomes too warm, the air bubbles incorporated inside the batter will start to loosen up and you will get a half ruined mix.
  3. The next step is to add eggs. Since you need to create egg-water-fat emulsification, the eggs has to be added gradually like one at a time. (This is more like how you make mayo and add oil little by little so the mix does not get runny). Eggs can be both room temperature and cold but both are fine. However cold eggs might result in a little curdling of the batter which is okay.
  4. Another important thing is in this method the final wet and dry ingredients are always added in the last and are added alternatively  in two or three pats. You have to scrape your bowl often and mix the batter. However just remember to mix enough as under-mixing will cause lumps inside the cake whereas over-mixing will cause losing too many air bubbles.
  5. Lastly you need to add some leavening agent to the batter. However, creaming method cakes basically rise inside the oven due to three types of leavening – from air bubbles trapped inside the batter, from the steam created from the liquids added to the batter and also from the chemical leavening agents. The chemical leavening agent can be baking powder/baking soda. The recipes that call for only baking soda needs you to add some vinegar to activate the agent.


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