i need help from baking experts?

Question

what does "cream" the butter (etc) means ?
also, "fold in" ?

Answer 1

Both of these are about ensuring a lot of air is in the mixture so it stays light and fluffy.

Are you using an electric mixer or doing it by hand? Creaming butter by hand is hard work! It's best done with butter at room temperature and you beat it until it actually lightens in colour and becomes fluffy (you'll know it when you see it), then sugar is usually added as the base for cake or whatever. It's much easier with an electric mixer.

Folding again keeps or adds air to the mixture. Rather than stirring or beating something in you take a more gentle approach. Place the substance you are folding in on the top of the mixture, use a spoon/spatula to sort of cut down the middle of the mixture, scrape along the side/bottom of the lower mixture and turn it on top of itself (so the bottom ingredient is on top of the one you are adding). Rotate the bowl a quarter turn and do it again. You'll see that the fluffiness and volume of the mixture won't reduce as much as if you stirred the ingredient in. The idea is to blend the ingredients together rather than beat them together so you retain or add air which will make the cake or whatever lighter.

Answer 2

I'm not really an expert, but will try to help you out.

Cream the butter usually means to allow the butter to soften, then add either sugar or some liquid addition, usually beaten eggs or maybe vanilla or another extract. You can use a whisk, fork or a spoon to gently beat it, stirring in a circular motion around the bowl.

When you fold in, you bring the batter from the bottom of the bowl to the top, the best thing to use is a plastic bowl scraper for this, but any big spoon will work in a pinch.

Hope this helps.

Barb

Answer 3

To cream means to stir -usually butter and sugar together rapidly until the mixture looks white, aerated, and somewhat like stiffly beaten whipped cream.

To fold in means to combine all the ingredients together, bring rubber scraper down through the mixture , across bottom, and up and over top until blended.

Answer 4

Cream the butter is to beat it until soft and air in it to that it will blend evenly into whatever you are making.

Fold means to take a spatula and mix the food (batter) from the bottom of the bowl up. This preserves the air in the batter. Don't just stir it or it won't have the volume.

Answer 5

Cream the butter means to mix it with the sugar before adding the other ingredients. Fold in usually refers to beaten egg whites and you don't want the air to be removed from them so you gently fold them into the batter. It means to be gentle so the air doesn't escape!

Answer 6

cream- put butter into a bowl, and beat it with the mixer until it's creamy, and almost covers the bottom of the bowl. Fold in, if you're using a wooden spoon, is similar to, but different than mixing. I could show you, but you'd have to be here, where I am. If using a mixer, it means add but mix slower.

Answer 7

fold in just means to mix the batter just until its all mixed up. not too sure what cream the butter means unless its to blend the butter until looks whipped.

Answer 8

cream means to make the butter creamy not lumpy, fold in means to fold the stuff together lightly not hard stirring.

Answer 9

No, do no longer use oil in this recipe. definite, your cookies or baked goodies will flavor very good without butter. initially, the butter is a element which will make the batter moist. in accordance to some nutrition plan centers, they recommend that replacing butter/oil with applesauce on your baking recipe. 2d of all, butter is amazingly fattening. if you're on a nutrition plan or have intense ldl cholesterol, replacing butter with applesauce received't modify the flavor of your baked goodies. third of all, I truly have replaced butter with applesauce and it tastes very yummie and human beings have not said the version. good luck & chuffed baking!

Answer 10

Go to the Betty Crocker website.