Creaming Method

The Creaming Method Is a key technique for mixing doughs, batters, and frostings. This method incorporates air for a lighter texture.

Not only does it add air to leaven or lighten a mixture but also helps to produce a finer crumb and texture.

The key is to beat the fat with sugar until the mixture looks lighter in color and texture. and to let your mixer work for at least 8 minutes during the first step of the creaming method to see a real difference in your baked goods.

This method is easiest performed with the help of a stand mixer. But it can be performed by hand with a large mixing bowl, a wooden spoon, and vigorous effort!

Featured image for the creaming method with an overview and ingredient text in black and red with pink highlights.

How to Perform the Creaming Method

Process Photo 1 - Butter (fat) and sugar are beaten together in a large stand mixing bowl.

Step 1 - Beat together butter and sugar until light in color and fluffy in texture.

Process Photo 2 - Eggs and flavorings are added to the butter and sugar creamed mixture and beaten until light and fluffy in the bowl of a large stand mixer.

Step 2 - Add eggs one at a time while continuing to beat the butter & sugar. Let each egg be fully incorporated before adding the next. Also add flavorings like extracts, citrus peels, or nut butter after adding the eggs.

Process Photo 3 - Dry ingredients, like flour, leavening, salt, and spices are sifted together in a metal hand sieve.

Step 3 - Measure and sift together dry ingredients, like flours, cocoas, leavenings, & salts.

Process Photo 4 - Dry ingredients are fully incorporated into the creamed mixture in a large mixing bowl.

Step 4 - Measure liquids like milk, water, juices, and fruit purees and combine them. Alternately add dry ingredients and liquids to the creamed mixture, beating well after each addition.

Process Photo 5 - Stir-ins like candy pieces and chopped chocolate have been added and are ready to be folded into the creamed dough.

Step 5 - Add "stir-ins" like chopped nuts, shredded coconut, chocolate chips, grated chocolate, and other flavored chips at the very end of beating the batter and before the batter goes into the prepared pan.

This is the basic creaming method for making baked goods. If you are making an American buttercream frosting the method is the same without the addition of eggs or dry ingredients.