Question on cake making

Discussion in 'Cakes' started by Akos, Jun 14, 2019 at 10:13 PM.

  1. Akos

    Akos Well-Known Member

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    Hi. In cake making, how long should margarine and sugar be creamed before adding eggs?
     
    Akos, Jun 14, 2019 at 10:13 PM
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  2. Akos

    Norcalbaker59 Well-Known Member

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    Hey Akos, how are? How is the cake business coming along? I hope business is growing.

    I don’t work with margarine, so I can’t comment on it. But butter I can comment on.

    First, Butter must be creamed cold. The purpose of creaming butter and sugar is for leavening. You need the butter to trap bubbles. The sugar crystal cuts through the butter. But if the butter is too warm, It will not be able to hold it shape.

    Ad the beaters moves around the bowl it creates friction, which creates heat. So if you start with warm butter, as you beat the butter it gets even warmer. So the first thing is start with cold butter.

    The second thing is looking at how the butter changes in color as you’re beating it, It will lighten in color.

    The third thing is how much fuller the butter will look as you’re beating it. It will go from dense to fluffy.

    With butter you want to start with a temperature about 60°F ( 15°C).

    Beat it approximately two minutes.

    Stop the mixer and scrape the sides and the bottom of the bowl.

    Continue to beat for about 2 1/2 more minutes.

    This video it will explain a lot more detail about creamy butter and sugar properly. But you can see in the video and the photos how the butter changes as it’s beaten. So you start with the cold butter and you watch as it changes that’s what’s most important how COLD butter changes as you beat it.

    She says five minutes I find usually about 4 to 4 1/2 minutes is about right.


    https://www.seriouseats.com/2015/12/cookie-science-creaming-butter-sugar.html
     
    Norcalbaker59, Jun 15, 2019 at 1:12 AM
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  3. Akos

    Akos Well-Known Member

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    Thanks, Cate. I'm well by Jehovah's underserved kindness.

    The cake business is gradually coming along well. I took a class in sharp edges and other decorating skills which has really built my confidence.

    Butter is expensive here so most bakers use margarine, but will use butter if a recipe calls for it and should not be substituted under any circumstances.

    Using COLD butter is a a new thing I've learnt from your reply because butter at room temperature has always been what we hear. Wow. It really makes sense especially using the machine. The science of baking.

    I visited a baker friend and I know another baker who cream margarine and sugar for one hour that's why I asked the question.
     
    Akos, Jun 16, 2019 at 8:25 AM
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