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Cream
Cream
- (Action) To cream means to beat together fat (typically butter) and sugar until the mixture becomes light in color, fluffy in texture, and aerated. This action incorporates air pockets that contribute to the leavening and tender crumb structure in cakes, cookies, and other baked goods. Proper creaming ensures even distribution of sugar and fat, resulting in uniform rise and fine texture. The technique sets the foundation for many batters by creating a stable foam that traps leavening gases.
Use room-temperature butter: Butter should be soft (65°F to 70°F) so it easily traps air but still holds structure.
Start slow, then increase speed: Begin creaming on low to blend ingredients, then whip on medium-high for 3 to 5 minutes until pale and fluffy.
Scrape the bowl often: Pause to scrape down sides and bottom to ensure all butter and sugar are evenly incorporated.
Measure accurately: Use weight measurements for sugar and butter to maintain correct fat-to-sugar ratios for proper aeration.
Avoid over-creaming: Stop once the mixture is light and airy—overbeating can cause butter to separate and collapse your batter.
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Melt-In-Your-Mouth Sugar Cookies
So excited to bring these cookies out into the wild...they are just so good in their soft and buttery deliciousness. A quick, no-fuss recipe that is sure to be a hit.