AS CREAM THE BUTTER WITH SUGAR

In the action of "cremate" the fat (butter or margarine) rub making those little sugar crystals from forming air bubbles.  These bubbles get larger and multiply in the mixing process.  With a well aerated batter a cake / pie / cake or cake appetizing Achieved is, with good volume and soft crumb.

For the preparation of cakes you can use butter or margarine. Must be removed from the refrigerator in good time for it to temper and is fairly soft, not melted, for optimal cremated.

Butter is unsurpassed in taste but has a very low melting degree and Quickly Loses strength in hot climates or high friction.  It works well in cold environments or working it a little tougher than margarine.

Margarine to be more solid works best for cremated with sugar.  It supports Allowing more friction maximize the creation of bubbles to make a fine crumb cake, fluffy That is well and smooth.
Sugar can be refined or regulate Extra fine white, or  brown sugar  That is not as humid.  The extra-fine sugar is recommended, since the size of the grains Allows Properly fat to oxygenate the creation of bubbles and cremated consistency is thinner.

Usually, I add sugar to the bowl and then a the butter / margarine first. Some Suggest first add fat and give a little shake before adding sugar.  To beat your time and moderate speed, it Permits and Strengthening the formation of air bubbles.

It beats medium-low (stand mixers) low speed (whisks) and Until the mixture doubles in volume, light weight, it Becomes creamy, rinse the colored and acquire Certain glow.  This process can take Between 5 -7 minutes.

If or longer beats too fast, too much air is incorporated into the batter and is just that ... .Air.  When the cake is baked it grows much and Takes good volume but at the end of the oven baked is lowered or removed Considerably .

If you use regular sugar grain not follow cremating or sugar dissolves expect to complete the process of cremation.  The mixing process Continues With The Addition of other ingredients.  In the end, the grains of sugar will be imperceptible.

Perhaps recipes cite some powdered sugar or powdered sugar, but personally I've never tried this type of sugar to make a cake with the creaming method.  Sugar crystals produces air bubbles to rub Together with fat and believe with powdered sugar That is not possible Because it dissolves too quickly.  Additionally, This Changes the flavor and sugar contains cornstarch, Which Significantly can alter the outcome of the cake.  More information on  powdered sugar .

The process of cremation (butter with sugar) to Achieve Achieve appetizing cakes is Widely Explained in my course  "How to Make Cakes"  .