Deep Dive No. 7: The Creaming Method

a look at the most popular mixing method around

If you’ve spent anytime around a baking recipe, and chances are if you subscribe to this newsletter, you have been, you’ve stumbled upon the phrase “cream together” in a recipe instructions. The creaming method is probably one of the most frequently used mixing methods in the pastry kitchen and we’re going to spend this month taking a closer look. So let’s jump in!

what is “the creaming method”?

Simply put, the creaming method is the process of beating together fat and sugar. In doing this, each little sugar granule gets coated in fat and little air bubbles are whipped into the mixture. Later, when baking, those little air pockets will fill with steam and carbon dioxide (from the leavening agents) and will help your baked good rise. The creaming method is an important first step when making fluffy cakes and tall, thick cookies.