This a technique in baking where sugar and fat are blended together and mixed to a creamy consistency. During the process, small air cells are formed and then incorporated into the mix. The mix then becomes larger in volume and softer in texture. Creaming is affected by the fats involved, the temperature of the fat and the force involved. During the second stage, beaten eggs are carefully incorporated. A creamed sponge has a springy, even texture of small bubbles.


Top Tips for Creaming

If the butter or margarine is too cold it will be difficult to beat in enough air as the fat is not elastic enough. Using a mechanical food mixer, the friction can cause the temperature to rise to high and the fat will be too soft. The ideal temperature is around 21°C.

Sugar and butter should be creamed at a medium speed until soft and light. High-speed mixing tends to destroy or reduce the number of air cells that are formed and incorporated during the early stages of mixing.

During the second stage, beaten eggs should be added in several small batches. Adding the eggs too quickly will result in the mixture splitting or curdling. Adding a small portion of the flour at the start of the mix and when you add more egg will help to eliminate curdling in mixes with high liquid content.


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