Label
All
0
Clear all filters

Creaming Fat & Sugar

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
After prolonged beating, granulated or brown sugar softens and dissolves in fat (usually butter) to form a fluffy, light mixture, the basis of creamed cakes and hard sauces.
  1. Let the butter soften at room temperature. Beat it for 1-2 minutes with a balloon whisk, wooden spoon or electric beater until creamy.

  2. Gradually beat in the sugar and continue beating vigorously for 3-5 minutes; the mixture will become creamy and fluffy and almost double in volume.

  3. When sufficiently creamed, the mixture will lighten perceptibly in color, and be soft enough to fall easily from the whisk or spoon.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title