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.