Creaming is used to refer to several different culinary processes. However, in baking, it is the blending of ingredients with a softened form of a fat. The creaming method is when cream butter and sugar are added together to create a fluffy, soft, and airy mixture. It is most commonly used when baking, and the dry ingredients are added after the butter and sugar are combined.
During mixing, it is recommended for you to incorporate moderate amounts of air into the batter or else your cookies will spread instead of lifting up. Thus, it is important to use moderate speed during the mixing process. Once the fat and the sugar start to look pale in colour, you can add the dry ingredients. In order to properly execute the creaming method for cookies, you will want to make sure your butter and your eggs are at room temperature. The butter should be soft but not greasy looking or starting to melt.
- 110 g Unsalted butter, room temperature
- 50 g Fine castor sugar, plus extra for sprinkling
- 1/2 tsp Pure vanilla extract (*optional)
- Pinch of Salt
- 140 g All purpose flour
- Mix the cream butter and sugar until it is light and pale
- Add the remaining ingredients.
- Let the dough rest in the fridge for 30 minutes
- Once chilled, roll it about 3mm in thickness
- Cut it with a cookie cutter and bake in 1 180c preheated oven until brown, approximately 12-15 minutes.
- Finish off by tossing fine castor sugar on it. (Time to pretend you’re the ‘Sugar Bae’, pun intended!)
Once you’ve tried with the creaming method, do let us know how is it, you may post in our our closed group.
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