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Menu Ideas & Planning

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Creaming

Creaming combines sugar with butter or margarine. The sugar's sharp particles cut into the butter, introducing air bubbles. It is the most important step for cookies and cakes because it allows them to rise.

Cube the butter before following these steps.

By Hand

  • Fill a large bowl to half volume with hot water from the tap. Use a smaller bowl to hold butter, and sugar.
  • Put the smaller bowl into the large one and let butter soften for a minute, mixing constantly with a wooden spoon. Do not allow the butter to melt. After the mixture seems easier to mix, remove the smaller bowl and empty the larger bowl.
  • Fill the larger bowl with cold water until the outside of the bowl is cold.
  • Put the bowls back together, and beat with the wooden spoon until the mixture has changed color and texture.
Tip: Use a wet towel to stop the bigger bowl from moving when stirring.  Wrap it around the base of the larger bowl.

Mechanical

Use hand beaters to soften the butter first on low, then increase to medium. Add in sugar, eggs, and vanilla or cream of tartar in this order. Scrape the sides often. Beat until the mixture has changed color and texture (don't over beat!)

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