Cookbook

With scraping Without scraping

The action of creaming butter assists in the softening and

aerating process. But, if you over-beat, excess heat from

the friction caused by mixing can remove these small

but necessary air pockets. Be that as it may, the key to

breaking the sugar crystals down is to ensure it is

beaten enough.

So how do you dissolve sugar crystals and still trap the

air? The key is to stop the butter from sticking to the walls

of the mixer and not to over mix. If butter sticks to the

walls, the mixture in the middle gets over mixed while

the mixture on the sides ends up under mixed.

This means less air in the middle and more sugar

crystals on the outside.

For perfectly creamed butter, you need to regularly stop to

scrape the sides and bottom of the bowl with a spatula.

As soon as the mixture turns a paler yellow colour, stop

and rub the butter between your ﬁngers to check for sugar

crystals. If you can’t feel any, stop right away.

For the best and most consistent results, use the scraper

beater that comes with the Bakery Boss

™

. It has blades like

a windscreen wiper and scrapes the sides and bottom of

the bowl with every turn. Not only does it save you time

from having to stop and scrape with a spatula, but it also

helps to achieve a smoother, creamer result. The scraper

beater is about 3 times faster than using the standard

metal beater so pay close attention to the consistency

and colour.

The Cream of the Crop.

Aerated with

sugar crystals

fully dissolved

Undissolved

sugar crystals

Warm,

lacking in air