||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (May 2009) (Learn how and when to remove this template message)|
Creaming is used to refer to several different culinary processes.
Blending to a creamy mass
Creaming, in this sense, is the technique of blending several ingredients — for example granulated sugar together with a solid fat like shortening or butter — and working them to a smooth mass. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent. It then gives it a nice finish to the cake.
Cooking creamed food
Some commercial preparations of "creamed" food substitute water and a starch (often corn starch) for all or some of the milk or cream. This produces a "creamy" texture with no actual cream or milk used.