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Creaming Method

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About

The creaming method, also called the conventional method, was for a long time the standard method for mixing high-fat cakes. The development of emulsified, or high-ratio, shortenings led to the development of simpler mixing methods for shortened cakes containing greater amounts of sugar and liquid. The creaming method is still used for many types of butter cakes, however.

The fat specified in creaming-method formulas in this book is butter. Butter cakes are highly prized for their flavor; shortening adds no flavor to cakes. Butter also influences texture because it melts in the mouth, while shortening does not.

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