Difference between creaming and blending in baking

Topics: Butter, Cake, Leavening agent Pages: 2 (474 words) Published: December 8, 2012
Is there a difference between creaming and blending in baking? I am making this recipe:  Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.

Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips. 

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°. * 4 years ago * Report Abuse
Kat m
Best Answer - Chosen by Asker
your going to have to cream the butter, peanut butter, and sugar till they are lighter in color, and make a very well, creamy texture, and you should definitely use a blender or hand mixer. otherwise your going to get pretty sore trying to do it with a spoon or spatula. Blending is just combing the four ingredients, no machines required, this is just to make sure that you evenly spread out the baking soda and salt.  by the way, when you add the eggs to the butter mixture make sure you allow to blend till you are positive that they are fluffy, it will be very easy to under blend it.  Good Luck :)

Creaming, in baking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making buttercream, cake batter orcookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent. Butter is the...
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