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Creaming method
Appears in
Published 1999
All the ingredients, including the eggs, should be brought to room temperature before use.
Cream the butter first, to soften, in the large bowl of an electric mixer or a large glass bowl. Beat in the sugar.
Beat the butter and sugar together until light and creamy. Use an electric mixer, electric hand beaters or a wooden spoon.
Add any flavourings and gradually beat in the eggs, one at a time, in about six additions. Beat well between each addition to prevent curdling. If the mixture does curdle, add a little flour.
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