Melted Butter Or Creamed?

Baking By RedRoxx Updated 10 Mar 2011 , 12:10am by RedRoxx

RedRoxx Posted 9 Mar 2011 , 3:12am
post #1 of 3

According to a post from cakejournal.com's it's suggested to melt the butter to get a better rise, but in this post on chowhound.com, there is a quoted explanation from New York Times as to why you need to cream the butter.

Anyone have any thoughts on this?

2 replies
auzzi Posted 9 Mar 2011 , 10:26am
post #2 of 3

The vanilla cupcake recipe from Joy of Baking is a standard buttercake recipe.

Creaming the butter and sugar allows air to be incorporated into the mixture. The eggs are added, one by one, and serve as binders to hold the structure together. Folding in the flour and adding the liquid maintains the air. Heating it starts the chemical/physical reactions.

The method CakeJournal used [whisking the eggs and sugar and melting the butter with the milk] is reminiscent of the Hot Milk Sponge technique.

Beating the eggs and sugar until thick and light aerated the mixture. Folding in dry ingredients, and pouring in the liquids lightly and quickly, means the air is not lost. The procedure produces a soft light sponge .

The vanilla cupcake recipe from Joy of Baking works both ways because there is a smaller amount of butter into the recipe. Once the amount of butter or liquid increases, the Hot Milk Sponge technique would be less likely to succede.

RedRoxx Posted 10 Mar 2011 , 12:10am
post #3 of 3

Thanks for your post!

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