4 Basic Mixing Methods – Creaming Method

The ‘creaming method,” also called the conventional method:

1. Scales all ingredients accurately. Have all ingredient at room temperature.

2. cream butter or shortening slow until the fat is smooth and creamy.

3. add the sugar. cream on moderate speed until the mixture is light and fluffy
(if melted chocolate is used, it is added during the cream method.)

4. Add the eggs, one at a time, cream until well absorbed. mixture should be light and fluffy.

5. Scrape down the side of the bowl to ensure even mixing.

 

6. Add the dry ingredients, alternating with the liquid.
a. add one-fourth of the dry ingredient. Mix just until combined in.
b. add one-third of the liquid. Mix just until combined.
c. Repeat until all the ingredients are used.

Ready for the oven!

 

 

 

And there you have it!  The finished Sour Cream Pound Cake using the creaming method.

Sour Cream Pound Cake

 

 

 

 

 

Richele Brisbon

http://www.shelbyssweetthings.com

215-855-6138

Making Cookies? Beware of Substitutions!

It’s my favorite time of year:  time to bake the cookies!

If you’ll be baking this week or next, following are a few rules for substitutions:

 

1. butter and regular stick margarine are sometimes interchangeable; butter and tub-style, light, or diet margarine are never interchangeable.

2. semisweet morsels and milk chocolate are usually not interchangeable unless a recipe so indicates.

3. plain (nonalkalized) unsweetened American-style cocoa powder and unsweetened Dutch-process cocoa powder are usually not interchangeable.

4. baking soda and baking powder are not interchangeable.

5. old-fashioned rolled oats and quick cooking oats may be interchangeable; old fashioned rolled oats and instant oats are not interchangeable.

6. granulated sugar and brown sugar are rarely interchangeable

7. light and dark molasses are usually interchangeable; blackstrap molasses is not interchangeable with either light or dark.

Tips
Read the recipe all the way through and measure out all the ingredients before mixing.

Allow all your ingredients that have been refrigerated to come to room temperature.

Good luck and happy baking!

Richele Brisbon

Shelby’s Sweet Things

215-855-6138

pdcakemomma@msn.com

 

Welcome to Shelby’s Sweet Things!

I’ll be blogging about baking tips and tricks, sharing interesting recipes and anything baking. Feel free to ask me questions!

Richele
215-855-6138
pdcakemomma@msn.com
711 Shaw Avenue
Lansdale, PA 19446