This is a demonstration of the creaming method aimed at VELS level 5

1. THE CREAMING METHOD By Dominique Lewis

2. CREAMING Creaming is a vital process used in baked products such as cakes and biscuits

3. EssentialINGREDIENTS: FAT Usually butter or margarine

4. EssentialINGREDIENTS: SUGAR Castor sugar and A1 sugar are the most common forms of sugar used in creaming

5. Ensure butter is at room temperature If butter taken directly from refrigerator, microwave briefly but DO NOT MELT!!

6. Cut butter into smaller pieces This makes creaming quicker and easier

7. The most effective appliance for creaming is an ELECTRIC MIXER

8. Place prepared butter into bowl Although a lot of recipes do not mention this, it is ideal to beat the butter briefly before adding the sugar

9. Accurately measure the sugar

10. Add sugar to butter Some recipes may also ask you to add vanilla essence at this stage

11. Start beating on medium speed

12. Beat for about 1 minute Or until just combined

13. Then turn speed up to MED-HIGH for another minute

14. Scrape sides down with plastic spatula This ensures all ingredients are incorporated evenly

15. Beat on HIGH speed for approx. 2 minutes, or until light & fluffy

16. CREAMING IN ACTION

17. And this is what it should look like: Creamed butter and sugar