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14
THE CREAMING PROCESS
• Beat the butter and sugar for 10
minutes or so - which is really easy
with the power of your hand
mixer. This incorporates air into
the butter, which goes pale and
‘fluffy’ as a result. This air helps the
cake to rise
• Add the egg very slowly – drip by
drip from the jug
Beat the mix really well before
each addition
• Curdling is a failure of the whole
process of emulsion. You will see
the liquid and fatty solids separate
out, which is a real nuisance
On a slow speed, try adding a
little flour or ground nuts (from
the recipe) a spoonful at a time,
to save the situation
• Even if you are unable to to
rescue, do not despair. A curdled
mixture will still make a
respectable cake
• Beating air into the butter helps a
cake to rise. Butter and sugar are
usually ‘creamed’ as a first stage of
cake-making, and also for some
icings and for Brandy Butter
• Use a warm bowl. Warmth aids
the process, and is essential when
you add eggs. Here you are
forcing the fat of the butter to
accept the liquid of the eggs,
creating an emulsion
• The butter should be loose and
soft: oozing, or dropping off a
spoon easily or the process cannot
take place
• Put the eggs (or yolks) into a jug
and beat lightly, set aside
THE SECRETS OF SUCCESS
250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 14