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"
When
a recipe says to cream fat and sugar until fluffy, how
long does that take?
"
"When
a recipe says to cream fat and sugar until fluffy, how
long does that take? I'm never sure if I've done it
long enough or what the mixture should look like. Granulated
sugar never really gets 'fluffy'. I know this can affect
the results of the final product (in this case, a cake)
and would appreciate knowing 'once and for all' the
correct answer."
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This is a great question! Creaming is an extremely important
step that ultimately has a big effect on the texture of
a cake. As you cream, you are beating together fat and
sugar with an electric mixer, or a wooden spoon and some
muscle power. The jagged edges of the sugar crystals drag
in air, lightening the butter in both color and texture.
Begin by beating the fat (room temperature) well and then
gradually add the sugar until the mixture does get light
and fluffy. The length of time this takes depends on temperature
of the ingredients and the power of the mixer—anywhere
from 2 minutes to 3 or 4 minutes. Some recipes specify
even longer periods of beating.
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As a cake bakes, carbon dioxide released from leavens
like baking powder and baking soda, gravitates to the
air spaces created by creaming. As the batter heats, the
honeycomb network of bubbles expands, making your cake
rise and its texture light and tender.
It's interesting that carbon dioxide does not create its
own resting places—it only gravitates to air pockets
you have created through beating. So a well-creamed cake
will be tender, with an even texture and good height.
Happy cake making!
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