creaming butter and sugar

I often get asked about the process of baking a cake.  Most non-bakers or amateur bakers think that baking in just putting in everything together, giving it a whirl in the food processor or stand mixer, once it is a batter, pour in a greased and floured pan, stick in the oven and boom - a beautiful cake.  Often it is not the case.  In fact it is never the case.  No matter how many of those store bought cake mixes will boldly say so on their packaging, it is never the case of 'stick it all in, mix it, pour it and bake it'.

Some of the best cakes such as pound cakes or sugar batter cakes requires a method that begins with 'creaming'. Creaming is when you mix fat and sugar to a nice fluffy texture.  Technically, in the creaming process, sugar and fat are beaten together to form and capture air bubbles, bubbles that form when the edges of sugar crystals cut into fat molecules to make an air pocket.  Simply put it assists in the aeration process leading a light crumb with a great mouth-feel.

The actual process:

• In the bowl of a standing mixer, add the butter and sugar.
• Using the paddle attachement, mix first on the lowest speed.
• Once combine, stop and scrape down the sides of the bowl. Initially the mixture will thick and somewhat lumpy. As you continue to beat, the mixture becomes creamier in texture, more uniform, and lighter in color as air is beaten in.
• Continue to mix on medium (or second) speed; until the mixture is pale and creamy.

Points to remember:

•  Always use the paddle attachment of your stand mixture.  
• Always begin to mix on first or low speed.
• If the butter is not at room temperature, dice into small cubes.
• Always scrape down sides of bowl to incorporate all the butter and sugar.
• It takes time, not much but it requires patience.  Usually 3 -  5 minutes depending on the quantities.  
• Change mixing speed to medium once it's all combined and continue at that speed.  
• Increasing speed to high WILL NOT hasten the process.  It will create a lumpy mess.
• A nice creamed mixture will have a pale lemony color and a thick pouring consistency called the ribbon stage