The Creaming Method

The creaming method is one of the original methods for butter cakes. It always starts with creaming a solid fat, usually room-temperature butter, with sugar until they are light and fluffy. Then the rest of the ingredients are added, in a specific order, until the batter is formed. The entire process can be accomplished by hand, the way our mothers and grandmothers did it. Today this is more easily done by machine. I prefer the creaming method over all the others because if you do it properly, you will produce a perfect butter cake with a fine-grained texture and a velvety crumb every single time.