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The Creaming Method
Appears in
By William Curley and Suzue Curley
Published 2014
The butter and the sugar are placed into a mixing bowl and gently beaten until smooth, before the liquids (eggs, milk and sometimes water) are gradually added. The dry ingredients (flour, salt and sugar) are then added and mixed together to form a paste.
- Put the butter in a mixing bowl and beat until soft and smooth. (1)
- Add the icing (powdered) sugar and beat together until smooth. (2-3)
- Gradually incorporate the eggs, until they become fully mixed and emulsified. (4-5)
- Put the dry ingredients directly on the work surface. Make a well in the centre and use a spatula to spoon the butter mix into the middle of the flour. (6)
- Use your hands or a pastry scraper to gradually work the flour and butter mixture together. (7-8)
- Use your fingers to mix the wet and dry ingredients together to form a smooth, homogenous dough. (9-10)
- Make the dough into a block and wrap it in cling film (plastic wrap). Put it in the fridge to rest for 2-3 hours. (11)
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