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Hi Team Nigella, I was wondering if you were able to give any direction on how long it should take to cream butter and sugar when using a wooden spoon? Thanks a lot!
Posted by bekahbarnwell. Answered on 14th May 2014 at 12.00
"Creaming butter and sugar" is the cookery term for beating butter and sugar together until combined. It is an important stage in cake making as it helps the sugar to dissolve in the cake batter and also incorporates air into the mixture which will help to make the cake light. Most of Nigella's cake recipes can be made with a bowl and wooden spoon and plenty of elbow grease, instead of in a food processor or with an electric hand mixer or freestanding mixer. If you are making a cake by hand then it is particularly helpful to have the butter at room temperature before you start.
if you are creaming the butter and sugar by hand then the time taken will depend very much on how hard you beat. As you beat the mixture you will notice a change in the colour and texture of the butter and sugar. The ingredients are considered to be properly mixed once the butter and sugar have turned very pale, look fluffy in texture and have slightly increased in volume.
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