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Creaming ingredients for use in a cake or cookie recipe involves beating butter or shortening together with sugar until the sugar is thoroughly incorporated. Butter should be at room temperature if not colder. Melting the butter will not work. Margarine is not suitable because of its high water content. A sturdy wooden spoon or spatula seems to work better than metal.

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Q: Do you use a mixer to cream ingredients together?
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Use the mixer/beater until the cream holds its shape. You will know it's done when the cream does not drip if you lift the mixer.


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