Does your cookie recipe call for creaming the butter by beating it with sugar? Just how important is that step, and how do you know if you're doing it right? We break down the science of creaming and explain exactly how to do it.
Have you ever made strawberry shortcake and thought to yourself, "Why do I whip the cream, and what happens if I don't?"
them. By bashing butter against the sides of a bowl, whether you're going at it with a spatula or with a stand mixer, you're folding it over and over, creating little pockets of air with every turn. Add sugar, and suddenly that process is way more effective, building up an expansive network of sugar crystals, fat, and air. While some recipes may only ask you to cream the butter and sugar until well combined, most invoke the phrase "light and fluffy.
But it's really, really not, and with the help of some blue food coloring, the minute-by-minute transformation becomes clear.
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