MIXING METHOD #1
The Creaming Method
Ingredients: Room-temperature
Fat: Solidified
The creaming method comes from classic European baking, where butter, sugar, and eggs were blended by hand to create tender cakes and cookies. This foundational technique laid the groundwork for modern baking science. By beating fat and sugar together, bakers learned to incorporate air into the batter, giving baked goods lift, lightness, and a fine crumb.
Learn Your Way
Scoll through at your own pace. Perfect for screen readers.
Absorb the material while commuting, cooking — great for life on the go.
Hear examples and context that connect the class to real kitchen work.
The Creaming Method = Light and Tender Bakes
Appearance
The finished product should have a light golden color when baked correctly. Certain cookies should have very light color on the edges but the bottom should be golden.
Taste and Texture
When this product first comes out of the oven and is still warm, it is heavenly! It is tender in texture and fairly moist. But as this product fully cools, its profile changes. The texture is fine but not as moist as when it is first baked.
Shelf life
Products made using the creaming method will freeze well if tightly wrapped for 3 to 6 months, depending on the item. If products are made ahead of time and frozen for later use, simple syrup can be used to moisten the cake product and prevent it from drying out in the freezer.