Sugar creaming with butter

In a standing mixer or using a hand mixer, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape the sides of the bowl with a rubber spatula to make sure everything is incorporated. Add the eggs, one at a time, on low speed until incorporated. 

Using a standing mixer fitted with the paddle attachment, cream the butter on low speed for I minute. Then add the sugars and beat on low speed for 3 minutes until light and fluffy. 

In a standing mixer fitted with the whisk attachment, cream the butter, sugar, and lemon zest on medium-high speed for 3 minutes. Use a rubber spatula to scrape down the sides of the bowl. 

Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. 

This light and fluffy chocolate frosting tastes like whipped cream with a hint of chocolate While the milk mixture is cooling, melt 4 ounces unsweetened or dark chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a microwave. Cool to room temperature. With the mixer on low speed, combine the chocolate with the butter-sugar mixture. 

Here s my strongest recommendation for this or any layer cake recipe Beat the living dayhghts out of the butter and sugar. Cream it for no less than 12 minutes with a hand or a stand mixer. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Evaluating odor and flavor taints is frequently done with water, fatty food simulants (oil, chocolate, unsalted butter), hydrophilic powders (sugar, cornflour), or combined hydrophilic-hydrophobic matrices (milk or cream, biscuits) (Kilcast, 2003). The Robinson test often is used to evaluate materials for tainting potential. This test places the test material in a sealed container separated from the food simulant or test food at a relative humidity between 53% and 75%. After about 48 h, the test food is evaluated for taint compared to a control, using a discrimination method (Lord, 2003). Chocolate is frequently used as the food simulant for this test. Intensity of the taint may be evaluated using a... 

Fats are chemically triglycerides and can be regarded as the esters produced by the reaction of fatty acids with the trihydric alcohol glycerol. In practice, oils and fats are the product of biosynthesis. Some sugar confectionery contains oils or fats whereas other products, e.g. boiled sweets, are essentially fat-free. The traditional fat used in sugar confectionery is milk fat, either in the form of butter, cream, whole milk powder or condensed milk. Milk fat can only be altered by fractionating it. and while this is perfectly possible technically, there must be sufficient commercial and technical benefits to make it worthwhile. One problem with fractionation operations is that both the desirable and the undesirable fractions have to be used. 

When the caramels are pulled and air is incorporated into the candy mass, flavourings resistant to oxidation are required. The most popular taste directions are caramel, cream, butter, coffee, cocoa, vanilla. In the case of products where dairy ingredients and sugars are used, a browning reaction (caramelization) takes place. The flavour type has to harmonize with the inherent flavour of the candy. In caramels with a fruity taste, oil-soluble fruit flavourings can be used. Flavour types such as orange, lemon, raspberry, cherry, strawberry, blackcurrant and tropical fruits are typical. 

A dough prepared from 250 g of flour, 100 g of sugar, 3 eggs, 200 mL of boiled milk, 15 mL of cream, and a little salt is allowed to stand for 2 hours. Bake ca. 25 crepes with 30 mL of oil and 30 g of butter. 

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