The Creaming Mixing Method

Muffins, cakes, quick breads, cookies, and other baked goods made with the creaming method develop their light and airy structure through the incorporation of air during mixing and by use of chemical leaveners. For the creaming method, first the fat and sugar are “creamed” or blended until very smooth and light. Then the eggs are added, and finally the sifted dry ingredients are added in one to three additions; if there is any liquid, the dry ingredients and liquid are added alternately, starting and ending with the dry ingredients. It is important that ingredients for a creamed batter or dough are at room temperature and the fat (butter, shortening, nut paste, etc.) is soft before beginning to mix.