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| Creaming Butter and Sugar http://cookaholics.org/viewtopic.php?f=12&t=35 |
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| Author: | talanhart [ Wed Dec 24, 2008 11:11 am ] |
| Post subject: | Creaming Butter and Sugar |
I was with the group of people that I sign with on Monday nights and I was asked this question. What is the best utensil to use when creaming butter and sugar? A wooden spoon or a potato masher. I answered a wooden spoon. My friend Kathy wants to know why you can't use a potato masher. I didn't have an answer for her that night, so I said I would post this with the experts. So what do you think? I'm not back online until Monday, so everyone have a great Holiday! Todd |
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| Author: | Amy [ Wed Dec 24, 2008 12:04 pm ] |
| Post subject: | Re: Creaming Butter and Sugar |
Todd, The goal of creaming is to incorporate air into the mixture. This will help to create rise in the product. You simply cannot incorporate enough air with a potato masher. As well, when creaming by hand (although stand mixers are really great for this), you can use a whisk (your butter needs to be the perfect consistency) after you've beat the butter soft with a spoon. Amy |
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| Author: | felted-bag [ Wed Dec 24, 2008 12:54 pm ] |
| Post subject: | Re: Creaming Butter and Sugar |
I have an elderly friend that creams by hand with a wooden spoon...I've been trying to get her to use her standing mixer but she feels "by hand is better". Which is better -- by hand or the mixer? (Honestly I think she does it this way because her mother it did that way and didn't have a mixer!) |
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| Author: | Amy [ Wed Dec 24, 2008 5:11 pm ] |
| Post subject: | Re: Creaming Butter and Sugar |
Holly, Both methods work, but by hand takes considerably longer to achieve the same effect as with a mixer. Amy |
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